I wanted to experiment with banana flour as an alternative to gluten free flour to make banana bread and I wasn't disappointed. Banana flour is a perfect alternative to wheat flour and is a good source of zinc, magnesium and of course potassium. The loaf tasted delicious and came out a beautiful rich brown due to the flour. If you don't have banana flour you can create this recipe with just plain gluten free flour.
Serves: 1 loaf of banana bread
Prep time: 10 minutes
Bake time: 30 minutes
350 grams of spotty bananas, approximately 3 bananas
1 and a ½ cups of banana flour (you can use plain gluten free flour)
1 teaspoon of baking powder
½ a teaspoon of baking soda
1 teaspoon of vanilla essence
1 and a ½ teaspoons of ground cinnamon
1/2 a cup of melted coconut oil
2 eggs or 2 flax eggs
Pinch of salt
2 tablespoons of maple syrup
Optional: 1 handful of walnuts
Preheat your oven to 180C fan forced and line a loaf tin.
Mash your banana in a large mixing bowl.
Add in your eggs, oil, maple syrup, salt and coconut oil and mix until fully combined.
Add in your flour, baking powder, baking soda, cinnamon and walnuts.
Mix until fully combined. Your mixture will be thick.
Spoon your mixture into your tin and place in the oven.
Bake for 30-40 minutes or until you can insert a knife and it comes out clean.
Let it rest in the baking tin for 10 minutes then transfer it to a wire rack to cool.
Enjoy warm with some butter!