This is one of my go-to favourites when the bananas are getting a bit too sad to eat on their own. It’s super easy, healthier alternative then the standard banana bread’s and you can mix it up in no time. Super handy for those eat on the go in between school and sports or post morning swim. It will fill you up and give you plenty of healthy energy to tackle the next daily task. If you omit the walnuts, it can be used in kids lunch boxes. I have only ever done this recipe in a loaf tin, not as muffins, so unsure how well that would turn out or how long to cook for muffin options.
Ingredients
3 large bananas, mashed. (if you need a reference, about 1 cup mashed)
1/2 cup coconut oil (alternatively olive oil)
2 eggs
2 tablespoons pure Canadian maple syrup
1 1/2 cups gluten free plain flour (I use Woolworths brand)
1 cup shredded coconut
1/2 cup coconut sugar (alternatively brown sugar)
2 teaspoons gluten free baking powder
1/2 teaspoon of bicarb of soda
OPTIONAL: Walnuts (1 cup)
Method
Preheat oven to 180c.
Grease and line a loaf tin, approximately 10cm x 20cm deep tin.
Mash the 3 bananas (1 cup)
Add in the coconut oil, eggs and maple syrup, whisk together.
Add in the gluten free plain flour, coconut, coconut sugar, baking powder and bicarb of soda into the bowl, mix well.
Pour mixture into the prepared loaf tin and bake in the moderate oven 180c for 50mins to 1 hour.
Insert a butter knife or skew into the banana bread until it comes out clean, then its ready.
Set aside for 5 to 10 minutes before cutting.
Additions; – We like to add walnuts to this recipe to give it extra crunch.
– I once added in 1/2 cup frozen raspberries as I was slightly low on banana’s that turned out great too.
– vegan choc chips would also go well
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