Somewhere along the way I've gotten addicted to morning tea. I'm not sure when it happened but I've come to really look forward to a mid morning cup of tea and a sliced of something baked. And while I think terms like guilt-free are unhelpful, I do want to feel good about everything I put in my mouth.
This moist, delicious banana bread is my morning tea constant. I've used almond flour and coconut to form the flour component and it's lightly sweetened with 2 ripe bananas and a couple of tablespoons of honey.
Gluten free baking like this loaf appeals to me because it's so nutrient dense. There's not loads of refined flour or unnecessary sugar. I notice the difference in how I feel when I eat this way and I'm quite happy to make it a daily treat. The added bonus is that baby Bonnie can enjoy some too.
I've used honey to sweeten this but you could easily use dates or maple syrup instead.
The BEST banana bread
2 Tbsp Honey or maple syrup / quarter cup dates
2 very ripe bananas - mashed
2 cups almond flour
1 cup dessicated coconut
1 tsp baking powder
1 tsp apple cider vinegar
1 tsp vanilla essence
1/2 tsp nutmeg
Pre-heat oven to 160 degrees celsius
In a food processor add eggs, honey and vanilla. Mix until well combined.
Add the banana and combine.
Add the remainder of the ingredients and mix well.
Pour the batter into a loaf tin lined with baking paper.
Bake for 50-55 minutes until a skewer comes out clean when inserted.
Allow to almost entirely cool before slicing.
Enjoy as is or with a thick spread of butter.
(Gluten free, refined sugar free)