A heavenly treat for any time of day, best served warm with lashings of tahini or coconut yoghurt.
This recipe is gluten, dairy and refined sugar free.
4 ripe bananas
¼ cup coconut oil, melted
¼ cup almond milk
1 teaspoon vanilla extract
1 tablespoon rice malt syrup
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup quinoa flakes
½ cup coconut flour
1 teaspoon gluten free baking powder
½ teaspoon Himalayan rock salt
1 tablespoons chia seeds
½ cup walnuts, chopped
1. Pre-heat oven to 165°C.
2. Mash three of the bananas bananas with a fork, add wet ingredients, stir to combine, then add dry ingredients and mix thoroughly, making sure mixture is moist.
3. Spoon mixture into a lightly greased mini loaf tin. Slice fourth banana length ways and press into the top of the mixture, brush with coconut oil and bake for approximately 1 hour, until brown on the outside and slightly moist in the middle.
4. Serve with a lashing of butter, tahini, coconut oil or coconut yoghurt.
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Image credits: Styling by Carlie Monasso, photography by Samara Clifford.