Here I am again after the break. This time, I promise to return to the continuity of publishing new recipes. You must be wondering why this promise will be different from the previous one and what will lead me to keep it. The answer is contained in one word – gluten. For health reasons, I have to avoid gluten. When the problem was diagnosed, it was easy for me to get rid of gluten. I drank wheat by the short procedure and set out to further research which all foods contain gluten. I began to read the declarations more closely and saw that almost anything I picked up “could contain traces of gluten”. And even trace gluten causes me problems. Okay, I throw everything out, and the body rewards my attention – I feel phenomenal. However, I am occasionally obsessed with something sweet.

What I missed the most was the food I brought for hiking, and banana bread was an unavoidable dessert. Fortunately, I found an adequate gluten-free replacement. This was also the first biscuit I ate since I was on a gluten-free diet. Half of it was still hot, although it is recommended that the bread be cooled so that it does not crumble when cut.

  • 110 g of coconut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 eggs
  • 70 g of coconut oil
  • 100 g of honey
  • 1 teaspoon vanilla paste or vanilla extract
  • 3 ripe bananas
  • 1 larger apple

Mix the dry ingredients. Crush the bananas with a fork, peel, clean and finely grate the apple. Melt the coconut oil and honey if necessary over a low heat and let it cool. Beat the eggs with a whisk. Add coconut oil and honey, bananas and apple. Using a whisk, gently stir in the dry ingredients, just enough to combine the ingredients (if you mix for too long, the bread will lose its airiness). Arrange the mixture in an oblong bread pan lined with baking paper. Bake for 70 minutes in an oven preheated to 150 ° C (test with a toothpick if baked). Together with the baking paper, take them out of the mold and let them cool on the rack. Sprinkle with powdered sugar if desired.

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