INGREDIENTS
350g bananas mashed (~ 3-4)
1½ cups spelt flour or plain gluten free flour
1 cup coconut sugar (substitute half monkfruit sugar substitute if you prefer)
½ cup desiccated coconut
¼ cup olive oil
1.5 tsp baking powder
1 tsp bicarb activated in lemon juice and topped up with water to make ¼ cup
1 tsp cinnamon
½ tsp vanilla – powder, paste or extract
pinch salt
METHOD
- Preheat oven to 170 C
- Mash the bananas well with a fork. If you blitz them in a food processor, the texture is not the same.
- Place the bicarb in a quarter cup measure, pour over just enough lemon juice to make it fizz and dissolve, then top up the measure with water. This is not essential, but it helps to eliminate the bicarb taste in some baked foods. Just be sure to mix well if you don’t activate it.
- Combine all the ingredients in a bowl and stir to combine – careful not to over-mix.
- Transfer to a lined loaf tin.
- Cook for 45-60 minutes – it can sometimes take even longer than this so don’t worry. It should be golden on top and a cake skewer should come out clean. If in doubt turn the oven down a bit and leave in for a little longer.
- Leave in tin to cool for 5-10 minutes before transferring to a wire rack to cool completely.