- 60 grams Coconut Flour
- 50 grams tapioca flour
- 1 teaspoon Bi-carb soda
- 1/2 teaspoon Gluten Free Baking Powder
- 1/2 teaspoon cinnamon
- 2 Over-ripe Bananas
- 4 eggs
- 35 grams coconut oil
- 50 grams Raw Honey
- 1 teaspoon vanilla essence
- 100 grams coconut milk
- 1/2 teaspoon salt
Preheat oven to 170 degrees and line a loaf tin with baking paper.
Add all of the dry ingredients to the bowl (coconut flour, tapioca flour, bi-carb, baking powder, salt and cinnamon) and mix speed 5, 5 seconds. Set aside (no need to wash bowl).
Add all of the wet ingredients to the bowl (bananas, eggs, coconut oil, honey, vanilla essence and coconut milk) and mix speed 6, 10 seconds.
Add dry ingredients back into the bowl and mix speed 4, 15 seconds.
Pour batter into prepared pan and bake for approx 45 mins.
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This is a moist loaf. Allow it to cool in the tin for at least 30 minutes as I find it can loose shape if removed while hot. It's great for lunch boxes and yummy with some grass-fed butter (if you can tolerate dairy).
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