Another classic #iso recipe for you! As Naturopaths do, I have taken the classic banana bread and Naturopath-ied it, i.e. transformed it into a gluten free, dairy free, and refined sugar free loaf - packed with goodness, but most importantly… taste!

Enjoy!

Nutmeg's Banana + Coconut Loaf

Ingredients

•  4 eggs  

• 2 tbs coconut oil, melted

• 1.5 tbs raw honey

• 1.5 tsp vanilla extract

• 0.5 tsp apple cider vinegar

• 1/2 cup buckwheat flour

• 1/4 cup almond meal

• 1/3 cup shredded coconut

• 1.5 tsp cinnamon

• 1 tsp baking soda

• Pinch of salt

• 3 bananas (as ripe as possible, use up those really brown ones!)

• 1/2 cup almond or oat milk

• Optional : 1/4 cup cacao nibs, 1/4 cup chopped nuts, 2 x dates chopped in to small pieces…or any other ‘bits’ that you think will be delicious.

Method

• Preheat oven to 190 and line or grease your standard loaf tin.

• In a bowl, mash the bananas and almond milk together until well combined. Mix in any (or all!) of the optional extras. Set aside for a moment.

• Combine all dry ingredients in a clean bowl. In a separate bowl, whisk all the wet ingredients together until smooth, then add to the dry. Mix until combined.

• Add the banana mix to the batter.

• Pour the batter into your loaf tin. Bake for approx. 40 minutes or until a skewer/knife comes out clean. Leave the loaf to cool on a rack.

Serving suggestion: In my humble opinion, this little baby is best served toasted with a good blob of butter.

Storage: I like to store my banana bread wrapped loosely in a paper towel, in an airtight container in the fridge. This will last for approximately 1 week, unless devoured before then.

Nutmeg xx