Banana bread recipe

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.

Ingredients

4 ripe bananas

¼ cup coconut oil, melted

¼ cup almond milk

2 eggs

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

Method

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.

Find more recipes at ohmygoodness.net

Image credits: Styling by Carlie Monasso, photography by Samara Clifford.

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