About this recipe:This is my favourite recipe for banana bread and ideal for my complicated diet. This banana bread is paleo friendly, dairy free, gluten free and peanut free.
I Heart GFNY
120g coconut flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon, or more to taste
1/4 teaspoon salt
3 ripe bananas
35g coconut sugar, and more for topping
1 teaspoon vanilla extract
50g sunflower seeds
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a 20cm (8 in) square cake tin or line with baking parchment.
Combine coconut flour, bicarb, baking powder, cinnamon, and salt in a bowl. Mash bananas in a separate bowl; whisk in eggs. Stir coconut sugar and vanilla extract into banana mixture; stir into coconut flour mixture using a wooden spoon, folding until well combined. Spoon mixture into the prepared tin; top with sunflower seeds and extra coconut sugar.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 45 minutes. Cool bread in the fridge, about 20 minutes. Store in fridge.
Keep this in fridge because this is a paleo recipe, it can easily spoil. It's best to use bananas that are in between yellow/brown.