This gluten free, dairy free and refined sugar free loaf is delicious served warm with butter. The more ripe the banana, the sweeter the mix will be. In my book, the only time you should throw away a banana is if there is mould or a colony of fungi growing on it! Otherwise, just freeze them for future baking. ;-)
2 ripe bananas
½ cup milk (I used almond)
2 eggs, beaten
¼ cup coconut oil, melted
¼ cup sweetener (rice malt syrup, honey, coconut nectar or maple syrup)
1 cup gluten free flour
1 cup almond meal
1 cup shredded coconut
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Coconut and walnuts to scatter on top
Preheat oven to 160°C/320°F and line a loaf tin.
Mash banana and mix in remaining wet ingredients.
In a separate bowl, sift flour and mix in remaining dry ingredients.
Fold wet ingredients into dry ingredients and pour into prepared tin.
Scatter crushed walnuts and shredded coconut on top.
Bake at 160°C/320°F for 50 minutes then increase to 180°C/350°F for the last 10 minutes, or until cooked through the centre. Allow to cool for 5 minutes before slicing.
Once cooled, I always slice it up and wrap pieces in baking paper or glad wrap and pop half in the freezer for later.