This recipe is everything you’d expect from conventional banana bread but without the potential allergens and is far healthier – containing coconut palm sugar ( and possibly lower GI than refined sugar and retaining certain minerals and fibre), maple syrup and raisins along with over ripe bananas themselves providing all the sweetening agents required. The ground flax is also highly nutritious (providing a source of Omega 3 fatty acid). I try to use only organic ingredients too.
- 3 over ripe bananas
- 50g coconut palm sugar
- 1/3 cup of maple syrup
- 1 tbsp ground flax
- 250g Gluten Free flour (preferably a mixture of buckwheat and tapioca)
- 2 free-range eggs
- 2 tbsps melted coconut oil
- 100g raisins
- Line & grease a bread tin with parchment and coconut oil.
- Melt coconut oil in double-basin or small bowl in pan containing boiling water.
- Pre-heat the oven to 180C
- Peel bananas and add to food processor.
- Whisk similarly fine dry ingredients together in a large bowl with a clean dry whisk.
- Add the flax and sugar and whisk in
- Beat eggs with the maple syrup in one small bowl.
- Now add both the egg/syrup mixture and flour mixture to processor and start to blend.
- Add the melted coconut oil and blend once again. I do this as the final pulse of the blender as I do not like hot substances to spend much time in plastic blender bowls!
- Scrape all the mixture from the processor into another bowl and mix in the raisins thoroughly.
- Finally pour the mixture into the prepared lined/greased tin and bake for 45-55 minutes depending on your particular oven’s power/cooking ability. You will need to check it at least once – remove from oven when inserted knife leaves blade almost completely clean.
- Remove from tin when it has cooled slightly and enjoy sliced.