Banana bread is such a versatile bake – its just the right amount of sweet and savoury to be perfect for breakfast as well as an afternoon pick me up.
My version is made without grains, making it perfect for paleo lovers. It is also free from refined sugar, flours and dairy!
I’ve added shredded coconut for a twist, but feel free to omit it for a more traditional flavour!
3 ripe bananas
2 large eggs
2 tbsp honey/maple syrup/coconut nectar
1 tsp vanilla essence
2 tbsp melted coconut oil
135g chickpea flour
1 tsp baking powder
1 tsp cinnamon
1 cup shredded coconut
Set the oven to 180 degrees and grease a loaf tin with butter, coconut oil or greaseproof paper.
Combine the bananas, coconut oil, eggs, honey and vanilla and mix until fully incorporated.
Then add the chickpea flour, baking powder, cinnamon and coconut and mix until all the ingredients are combined with no lumps.
Pour into the loaf tin and bake for 40-50 minutes – until you can insert a knife into the cake and it comes out clean.
Allow the cake to cool before removing it from the tin.
Slice up and serve with butter or on its own!