I had Helena over for breakfast and thought it was about time to make banana bread again. I appreciate and cherish time with Helena all the more now for she's moving abroad in May. She's a gem and she makes me very happy.
100g almond flour
90g wheat flour (300ml flour altogether)
40g (230ml) shredded coconut
50g (75ml) cane sugar
a pinch of salt
1tsp baking powder
1/4tsp baking soda
3 ripe bananas
Combine the dry and wet ingredients separately, beat the wet mixture a little and then mix all together. Bake in a greased bread tin in 180 celsius for 50-60 minutes. Serve toasted with Philadelphia (or as it is).
The original recipe has 230g wheat flour; I've tried different combinations and I have to say this was my favorite. You can make the bread gluten free by using a combination of almond and rice flour for example but I like using some wheat flour because it helps the bread stay together better and not crumble so easily. I've also reduced sugar to a third and replaced butter with oil (which makes the bread moistier and a little lighter). The bread stays good for about 3 days.
Have a happy Tuesday!