I’ve loved banana bread for as long as I can remember. The only problem was – I had no clue how to cook it! I’d always have my sister go down to the local fruit store and purchase a loaf that was incredibly overpriced. We’d share it and then I’d be craving more.
I finally learned how to make it a few years back and I’m not kidding, it was better than the store bought one. But I reached another banana-bread-obstacle when I was diagnosed with my autoimmune diseases. I could no longer eat gluten, which meant no plain flour.So I went on a search to try and combine a whole lot of ingredients, test GF flour after GF flour until finally I came up with this recipe. This banana and coconut bread does not disappoint. My husband and I enjoy this version better!
If you do get a chance to give this recipe a go, don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how your banana bread turns out!
- 4 medium sized bananas, mashed
- 1 extra banana to place on top
- 1/2 cup coconut oil, melted
- 3 tsp vanilla extract
- 2 cups GF self raising flour – I used a local store (Coles Supermarkets) brand mix.
- 2/3 cup coconut sugar
- 3 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 tsp cinnamon
- 2/3 cup unsweetened shredded coconut
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 2 flax eggs*
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Preheat oven at 350 fahrenheit/180 degrees celsius.
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Prepare flax eggs. At the same time soften your raisins by pouring boiling water over them and allow to sit for 5 minutes.
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Mix dry ingredients – self raising flour, coconut sugar, baking powder, baking soda, pinch of salt, shredded coconut and cinnamon.
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Mix your wet ingredients in a separate bowl – bananas, vanilla extract, coconut oil and your flax eggs.
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Combine the wet to the dry mixture.
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Once combined, add walnuts and raisins.
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Pour into a loaf tin, lined with baking paper. Split a banana down the middle and place on top of mixture. To caramelise your banana topping, sprinkle 1 tsp of coconut sugar along each banana slice.
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Cook for 55 minutes. After 55 minutes, turn off the oven but allow the loaf to sit in the oven for 10 minutes.
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Take out of the oven and allow the cake to sit for 30 minutes.
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Slice and enjoy!
*Mix 2 Tbsp ground flax seed and 6 Tbsp warm water – allow to sit for 10 minutes
