Serves 12
INGREDIENTS
- 100g (1 cup) coconut flour
- 160g (1 ¼ cups) wholemeal spelt flour
- 3 ½ tsp baking powder
- 40g (½ cup) desiccated coconut
- 1 tsp ground cinnamon
- 50g (1/3 cup) coconut or rapadura sugar
- 3 large bananas, mashed plus 1 extra, for decoration
- 3 eggs
- 80ml (1/3 cup) olive oil
- 160ml (2/3 cup) oat, soy or rice milk
- Maple syrup, to serve
METHOD
- Preheat oven to 180°C/ 160°C fan forced. Grease and line a 7.5cm deep, 22.5 x 8.5cm loaf pan with non-stick baking paper, allowing the long sides to overhang.
- Combine the flours, baking powder, coconut, cinnamon and sugar in a large bowl. Make a well in the centre. Add the banana, eggs, oil and milk and stir to combine. Pour the mixture into the prepared pan. Smooth surface. Very finely slice the remaining banana. Place banana slices, overlapping each over, to cover the entire surface of the loaf.
- Bake for 45-55 minutes or until a skewer comes out clean when inserted in the centre. Slice and serve with a drizzle of maple syrup if desired.
Approx. per serve: 951kJ | fat total 10g | saturated fat 3g | fibre 3.5g | protein 5g | carbs 27g
