June 26, 2017

This is the best banana loaf I’ve made hands down – gluten-free or regular. I make it every week (sometimes twice!) for lunchboxes and mid-afternoon snacks.
Packed with coconut, it’s super moist, with the lightness of 4 eggs and almond meal. Although it’s not overly sweet, it doesn’t need to be toasted or buttered, it’s delicious just as it is. Enjoy x

3 ripe bananas
1 1/4 cup ground almonds
1 tsp baking soda
1 tsp cinnamon
Pinch salt
4 eggs
1/2 cup olive oil
1/3 cup coconut sugar
80g dark chocolate, chopped (at least 70%)
1.5 cups thread coconut

Preheat oven to 180C and line a loaf tin with baking paper.

In a food processor, whizz together the 3 bananas until smooth. Add ground almonds, baking soda, cinnamon, salt and eggs and pulse until just combined. Add olive oil and coconut sugar and pulse again a couple of times. Remove blade from the bowl and stir in coconut and dark chocolate. Pour into prepared tin and bake for an hour or until skewer comes out clean. It will rise and sink a wee bit (like an almond cake would) but is simply delicious. It’ll last a week in an airtight container.

Gretchen Lowe, Food Stylist Auckland

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