Coconut Banana Bread
Makes 8 slices
119 calories per slice (498kJs)
“Your standard pre-office banana-bread fix will be a long-lost memory with this scrumptious upgrade. This recipe is gluten-free and free of any of the laboratory-derived ingredients found in
many commercial banana breads. Make it on a non-fasting day
and take a slice to work with you when fasting for a deliciously filling late breakfast.” p.134
3 ripe small bananas
3 medium eggs, lightly whisked
90 g (31/4 oz/1/4 cup) rice malt (brown rice) syrup
stevia, to taste
a few drops alcohol-free vanilla extract
30 g (1 oz/1/4 cup) coconut flour
3/4 teaspoon bicarbonate of soda (baking soda)
1/2 teaspoon salt
fruit, to serve (optional, on non-fasting days)
Preheat the oven to 180°C (350°F) and grease a 21 x 9 cm (81/4 x 31/2 in) loaf (bar) tin.
Peel and mash the bananas in a medium bowl. Add the eggs, rice malt syrup, stevia and vanilla, then mix well. Add the flour, bicarbonate of soda and salt, then mix well. Pour the mixture into the prepared tin.
Bake for 50 minutes, or until a skewer inserted in the centre of the bread comes out clean. Completely cool in the tin on a wire rack, then slice and serve with fruit (if using).