Banana Bread

Pete Evans is not only delicious on the outside (lol!) he is divine and delicious on the inside. His passion for health and wellness supersedes all. He is a wonderful advocate for all things real and I especially love the way he honours food, the way in which it is grown, our farmers and the privilege it is to have such an abundance at our fingertips. My kids absolutely love Pete and this recipe. Due to all its goodness it is filling, tasty and absolutely heavenly. You don’t have to add the honey in as the bananas certainly make it sweet enough – kids tend to like the little extra sweetness as you can imagine! It is best baked on a lower than normal heat so it doesn’t burn. I cannot wait to hear what you think of this baby! It is absolutely and utterly divine!

Ingredients

• 250ml coconut oil, melted
• 75g coconut flour
• 75g almond meal
• 1tsp cinnamon
• 2tsp baking soda
• pinch sea salt
• 5 very ripe bananas
• 6 eggs
• 1/2 tsp vanilla powder
• 3Tbsp honey

Method

Preheat oven to 150deg celsius. Grease and line a loaf tin with a little coconut oil and grease proof paper.

In a large bowl, combine the coconut flour, almond meal, cinnamon, baking soda and salt and mix well.

Place 5 bananas in a bowl and mash thoroughly. Slice sixth banana diagonally and set aside.

In another bowl, whisk together the eggs, vanilla and honey, then stir in mashed bananas.

Pour the liquid ingredients into the dry ingredients and stir using wooden spoon until thoroughly combined. Add the coconut oil and continue stirring until incorporated.

Spoon the batter into the prepared loaf tin and spread out evenly with spatula. Arrange the banana slices on the top. Bake in oven for 50-60mins or until skewer inserted in the middle comes out clean. Leave in tin for 10mins then turn onto wire rack to cool.

Slice and serve toasted spread with some coconut oil or almond butter. Heaven!