This is a Pete Evans recipe so it is Paleo and I have found it fantastic, and have done it with my own twist….
Try it you will be very happy with it.
P.S Also, just as a tip I grease the tin with butter or spray oil , works a treat..enjoy
250 ml (1 cu p) coconut oil , melted , plus extra for greasing
75 g (3/4 cup) coconut flou r
75 g (3/4 cup) almond meal
1 teaspoon ground cinnamon
2 teaspoons baki ng soda
pinch of sea salt
5 very ripe bananas
1/4 teaspoon vanilla powder
4 1/2 tablespoons honey, plus extra for brushing
Preheat oven to 160°C. Grease a 20 cm x 12 cm loaf tin with a little coconut oil, then line the base and sides with baking paper.
In a large bowl , combine the coconut flour, almond meal, cinnamon, baking soda and sale and mix well.
Pl ace 4 1/2 of the bananas in a bowl and mash thoroughly. Slice the remaining half banana diagonally into three or four pieces. Set aside.
In another bowl, whisk together the eggs, vanilla and honey, then stir in the mashed banana.
Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until thoroughly combined. Add the coconut oil and continue stirring until incorporated.
Spoon the batter into the prepared loaf tin and spread top evenly with a spatula. Arrange the banana slices on top. Bake in the oven for 15 minutes then cover with foil to prevent the top burning and cook for a further 45-50 minutes, or until a skewer inserted in the centre comes out clean.
Remove the bread from the oven and cool in the tin for 10 minutes, then carefully turn out onto a wire rack. Brush a little extra honey over the cop and cool for 20-30 minutes. Slice and serve toasted spread with some coconut oil or almond butter.
MAKES 1 LOAF
Sue and Adrian Richards have a Forster property in the Cape Hawke area. A couple of acres., located close to town, where they have vegetables, chickens and an amazing lay back lifestyle.