Sugar Free and Gluten Free Banana Bread
½ cup coconut flour
½ cup almond/flax meal
2 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon Allspice
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons Edible Gratitude Vital Force (Optional)
½ teaspoon sea salt
2 large eggs
¼ cup melted coconut oil
¼ cup your choice of milk (we use coconut cream)
1 teaspoon apple cider vinegar
3 medium very ripe bananas
Preheat oven to 180ºC and line a loaf tin with baking paper.
In a large mixing bowl, combine all the dry ingredients.
In a separate bowl, whisk together eggs, coconut oil, apple cider vinegar, and milk. Add bananas and mash into the wet mixture with a fork leaving a few chunky banana pieces.
Add the wet mixture into the dry and fold through until just combined.
Pour the mixture into the prepared loaf tin. Sprinkle the activated buckwheat on top of the mixture and the half banana. Then sprinkle with cinnamon and drizzle over coconut oil.
Place loaf on the bottom shelf of the oven. Cook for 45 minutes or until a skewer inserted comes out clean.
Once cooked through, allow loaf to cool slightly before removing from the tin.