Banana, coconut and honey bread

Banana, coconut and honey bread

My new focus is to make my gluten-free cakes even more healthy and cost effective. This is even more important when moving to a new country where ingredients are different and more scarce than you are used to. Making the most of what you have and using cheaper alternatives are important. This recipe can double up as a breakfast bread which is delicious lightly toasted with a cup of tea or coffee. 

Ingredients:

3 ripe bananas

150g gluten free flour

70g buckwheat flour

10g baking powder

1 tsp ground cardamom

30g dessicated coconut

120ml olive oil

2 eggs

6 tbsp honey

Preheat the oven to 170 degrees and greasde and line the bottom of a loaf tin. 

Mash the bananas in a large mixing bowl. Add the flours, baking powder, coconut,cardamom and honey and mix lightly to combine.

Measure the olive oil in a measuring jug, add the eggs and mix to combine. Pour into the mixing bowl and fold together to incorporate air.

Pour into the prepared tin and bake in the oven for 1 hour or until the top is firm to the touch and a knife comes out clean when poked in the middle. Place on a wire rack to cool. It will keep for a week and can be sliced like bread. If you are feeling naughty you can add your favourite topping or even just dairy-free margarine. This is a good breakfast alternative to expensive gluten-free bread.