• Brittany Aldridge

Friendly Banana Bread

Updated: Aug 5, 2021

This is such a light, fluffy and flavoursome banana bread. I’ve called it my “Friendly Banana Bread” because you would never guess it’s wheat, gluten, dairy and refined sugar free too - so it’s perfect for friends with dietary restrictions or as a healthy treat for kids and adults alike! The olive oil in this recipe makes the bread super moist, instead of dry like some gluten free/dairy free breads can be, however if you would like you can swap this for coconut oil or even butter if you wish. Give this recipe a go (it’s only 3 steps yay!) and be the judge for yourself!



INGREDIENTS

  • 3 overripe bananas, mashed well

  • 1 overripe banana, halved lengthways for topping

  • 4 large eggs room temp

  • 2 tsp vanilla extract

  • 1/3 maple syrup or honey

  • 1/3 cup olive oil or melted coconut oil

  • 1 3/4 cups almond flour

  • 3/4 cup coconut flour

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp cinnamon

  • 1/2 tsp salt


INSTRUCTIONS

  • Preheat your oven to 160 °C fan forced or 180°C / 350°F and line a medium loaf pan with baking paper. Mix together all the dry ingredients and set aside.

  • In a large bowl, whisk together the eggs and mashed bananas, then add the vanilla, maple syrup, and olive oil (or coconut oil) and whisk until well combined. Slowly fold the dry ingredients into the wet until just combined.

  • Pour batter to prepared loaf pan, then top with the halved banana. Bake in the preheated oven for 50-60 minutes until golden brown and a tester inserted into the centre of the bread comes out clean. Allow to cool before slicing and serving. Please enjoy!

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