Gluten, dairy and Grain free recipe

• 350 g very ripe bananas (not including peels)
• 90 g coconut flour 
• 5 eggs (250 grams), lightly whisked
• 50 g coconut sugar 
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 
• 1 teaspoon baking soda (6 grams)
• 1 teaspoon baking powder (5 grams)
• 1/4 teaspoon fine sea salt 
• Handful of walnuts, coarsely chopped
• 1 teaspoon vanilla extract
  Icing:
  
• 6 tablespoons coconut cream (from a can of full-fat coconut milk)
• 1 1/2 cups chocolate chips (non-dairy chips)
• 2 tablespoons raw hulled tahini
• Garnish with pan-roasted coconut chips

Preheat the oven to 170 C and line a loaf pan with baking paper.

In a large bowl, mash the bananas with a fork. Add in the coconut flour, eggs, coconut sugar, cinnamon, baking soda, baking powder, salt, and vanilla. Use a whisk to stir the batter well, breaking up any lumps so a smooth batter is formed. (You can also use an electric hand mixer to do this.)

Pour the batter into the lined loaf pan and bake until the centre of the loaf has risen and started to crack, feeling firm to the touch, about 45 to 55 minutes. Cool completely before slicing and serving.

Because this loaf is moist, be sure to store it in an airtight container in the fridge for best shelf life. It should last at least a week when stored in the fridge, and 6 months stored in the freezer.

Icing instruction:

Open a can of organic coconut milk, scoop the cream, discard the water (or better save for smoothies)! 

Place the coconut cream and chocolate chips in a heatproof bowl (i like to use a glass mixing bowl) over a saucepan of boiling water and melt over medium heat for 5 minutes, like in a bain-marie! Mix the chocolate chips and coconut cream together until smooth. Add the tahini and mix well.

You can use the ganache icing warm or let it sit for a few minutes to cool down.  As it sits, it gets slightly harder.  I like to use it when it’s soft with creamy consistency. Spread a thick layer of the chocolate tahini ganache on top of the banana loaf, garnish with the pan roasted coconut chips. E voila!!

• You can drizzle with tangelo or pomegranate syrup for Moorish flair, serving with organic dairy cream or coconut yoghurt.