My youngest daughter Cherry put me onto this recipe a few weeks ago. Say Banana bread and it doesn’t get me very excited but tasting this, well that was another story altogether. It was good and delicious. I’ve altered the recipe quite a bit from the original but from memory I think this version may be even yummier. Read the full post.
Ingredients; 3 ripe bananas, 3 eggs, 2 tablespoons honey, 1 tsp vanilla extract, 1/4 cup coconut oil, 1/2 tsp cinnamon, 1/2 tsp coriander seed powder, 1/2 tsp baking soda, 1 tablespoon lemon juice, zest of 2 oranges, 1 cup gluten-free flour, 1 cup almond meal, 1/4 cup LSA and 1/4 cup coconut flour. With baking there is a lot of room for creativity as long as you get the basics right. Ive found with coconut flour you can only use a little otherwise the final product will just fall apart. Many of us can’t afford to bake using mainly almond meal so a relatively cheaper alternative is the gluten free flour. I love coriander seed spice and it goes really well with orange zest, which in this recipe does complement the bananas adding a little lift to them.
Method: Best mixed in a blender/food processor the bananas, coconut oil and honey. Mix well then add all the other ingredients to a smooth batter consistency. Pour into a greased and floured (I used coconut flour) loaf tin. I sliced an extra banana and layed it on top and sprinkled with cinnamon.Bake in a 160c preheated oven for between 45-60 minutes.
Here is the site where the original recipe was sourced from