Make this wonderful good carb, good fat, gluten free, banana bread. Slice and spread with a nut butter or coconut butter for the perfect breakfast. Top with your favourite berry jam or coulis for a mid-morning treat.
3 ripe medium-sized bananas, mashed
2 cups almond flour
1 cup cashew flour (walnuts or macadamia also fine)
1 cup coconut flour
1 tsp vanilla powder
¼ cup coconut oil
¼ cup maple syrup
½ cup desiccated coconut
½ cup raw walnuts nuts toasted, coarsely chopped and coconut flakes for topping
Preheat oven to 150C and grease a loaf tin with coconut oil.
In a bowl, mix together all dry ingredients, flours, vanilla and coconut.
Mash in bananas, coconut oil and maple syrup and mix well with a fork.
Mould the batter into the tin and spread out evenly.
Sprinkle toasted walnuts and coconut flakes over top and cook for about an hour or until an inserted knife comes out clean.
Remove from tin and allow to cool.