Cinnamon Banana Bread


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Servings: 8
1hr 10mins
  • 4 bananas, mash 350g and save leftover banana to decorate the top of the loaf
  • 1⁄2 cup coconut flour
  • 1 tablespoon cinnamon
  • 1 pinch salt
  • 4 eggs
  • 4 tbs coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 1⁄2 teaspoons baking soda
  • 1 tablespoon apple cider vinegar
  • 1⁄2 tablespoon maple syrup for the batter, plus 1/2 tbs for the top
  • 180 g fresh blueberries (or frozen)
  • 2 1⁄2 tablespoons chia seeds
  • 1 -2 1⁄2 teaspoon raw honey
  • 1⁄2 teaspoon vanilla extract and a squeeze lemon juice (optional)
  • For the banana bread:
  • Preheat oven to 180C and line a loaf tin with baking parchment and pour the mixture inches.
  • Whisk dry ingredients, then stir in all the wet ingredients using only tbs maple syrup and mix until smooth. Alternatively throw everything into a food processor and blend until smooth.
  • Decorate the top with slices of excess banana and drizzle over the other tablespoon of maple syrup to make a gloss.
  • Bake at 180C for 50 minutes.
  • Cool on a rack completely before turning out of the tin, slicing and eating.
  • *Tip - You could also top this with walnuts, goji berries, pumpkin seeds - or anything else that takes your fancy!*.
  • For the berry chia jam:
  • Mash the berries or blend them in a food processor.
  • Mix in the chia seeds,1 tbsp warm water and 1 teaspoon of the honey (and the vanilla extract and lemon juice, if using). Stir well to stop clumps forming or make it straight in the jar and shake to mix.
  • Keep the chia jam sealed in a jar in the fridge to set for at least an hour or until needed.
  • Taste and stir in a little more honey, if needed.

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