Banana Bread

by Collette White | 25 January, 2018

Good Afternoon friends! I hope this finds you all well. I have had this gluten and dairy free Banana Bread on my blog for a few years now and it quickly became one of my most popular recipes – not just here in our home but in many others too. With the change over onto this new gorgeous Website I have had to re-put some of the recipes up and this is why I am here today, and might be, a little more than normal over the next few weeks. I truly hope this finds you happy and healthy.

Ingredients

3 ripe bananas (approx. 350g)

4 eggs

1 cup brown rice flour (170g)

¼ cup coconut flour (30g)

¼ cup honey (80g)

2 tspns baking powder

2 tspns fresh lemon juice or apple cider vinegar

½ tspn cinnamon

pinch nutmeg

pinch salt

Optional to sprinkle on top:

1 tspn desiccated coconut

1 tspn rapadura

½ tspn cinnamon

Method

Preheat oven to 180c and line a ‘meatloaf / bread tin’ (approx. 22cm x 11cm) with baking paper and set aside.

Place all the ingredients into a food processor and blitz on medium speed for 30-60 seconds or until thoroughly mixed. You might need to scrape down the sides half way through this process.

TMX: Speed 5 – 30 seconds – scrape down sides and Speed 5 – 10 seconds.

Pour mixture into the prepared pan and sprinkle with ‘optional’ coconut, rapadura and cinnamon evenly.

Bake in preheated oven for 35-40 minutes (time will depend on your oven).

Allow to cool for 5 minutes before serving.