Recipe for gluten-free and sugar-free Banana Bread – extremely easy to make as well!
3 very ripe bananas, broken into chunks
1/2 cup pecan nuts (or any nuts of your choice; roughly chopped if you are not using a food processor)
1/4 cup coconut oil, warmed to liquid (or vegetable oil or even olive oil)
1/4 cup honey
1/4 cup yoghurt
1 level cup almond flour
1 level cup coconut flour
1 tsp bicarbonate of soda
1 tsp cinnamon
Pinch of salt
Pre-heat your oven to 180C. Grease and line a medium-sized loaf tin.
For speediest results, add all the ingredients to a food processor and mix until combined, 1-2 minutes. Alternatively, mix with hand mixer, stand mixer or a wooden spoon and mixing bowl.
Pour the mixture into a loaf tin, it will be quite loose and not very ‘sticky’, this is because there is no gluten holding everything together, but hang in there.
Bake for 35-40 minutes or until a skewer inserted comes out clean.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.