Super Easy Banana Bread
Who doesn’t love banana bread? Feel free to try different nut flours as you wish. As always, choose your sugar free substitution wisely.
Ingredients
2½ cups almond flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon gluten free baking powder
4 eggs, free range
¼ cup coconut oil
¼ cup rice malt syrup
1 teaspoon organic vanilla extract
2 bananas, mashed**
Method
Preheat oven to 180°C.
In a large bowl, combine flour, cinnamon, nutmeg and baking powder.
In a separate bowl, beat eggs. Add to the dry mix with oil, rice malt syrup and vanilla. Stir thoroughly.
Add mashed banana and combine well.
Pour into a lightly greased loaf pan and bake for 40-45 minutes or until it passes the skewer test.
Allow to cool before removing from the pan. This should make 12 slices and freeze well. Delicious served warm with a touch of organic butter. Enjoy!
*Unfortunately you can’t substitute coconut flour 1:1, but 2 cups of almond flour + ½ coconut flour will definitely work.
**The more overripe bananas are, the sweeter they become (as the starch turns into simple sugars). You may find 2 tablespoons of rice malt syrup enough if your bananas are extra ripe.