For my last birthday I was given the NZ cookbook “Whole”. This is Monique Satherley’s Paleo Banana Bread. It’s the best textured gluten free cake/loaf I’ve found to date and I’ll definitely be playing around with this recipe for different blends. What’s more I had all the ingredients in my pantry. It’s super simple and if you are like me and seriously cutting refined sugar from your diet and with a post menopausal sweet tooth this is perfect to have on hand.
Place 5 eggs, 2 ripe bananas, 3/4 cup coconut flour, 1/2 cup ground almonds, 1/2 cup honey, 1 tsp vanilla extract, 1/4 cup melted coconut oil, 1 tsp cinnamon, 2 tsp baking soda and a pinch of salt into a food processor blending until a smooth batter consistency. Pour into a greased loaf tin and bake for about 45 minutes in a preheated 180c oven. It’s baked when a skewer inserted into the middle of the loaf comes out clean. Cool for about 10 minutes before removing from the pan.