Ingredients
4 ripe bananas (up to 2 cups mashed)
2 eggs
1/2 cup coconut sugar (1/2 to 1 cup to taste)
1/2 cup (1 stick) butter, melted
1 cup coconut milk or coconut cream
1 teaspoon vanilla extract
1 cup almond meal
1 cup arrowroot powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground coriander (optional)
Instructions
- This makes 2 loaves. Preheat oven to 350. In a large bowl, mash bananas well.
- Add eggs, sweeteners, melted butter, coconut milk and vanilla. Mix well.
- Add almond meal and arrowroot, baking powder, guar gum, baking soda, salt and optional coriander.
- Mix well. Batter will be thin. Pour into 2 greased loaf pans.
- Bake approximately 40 minutes, or until toothpick inserted in middle tests clean.
- Refrigerate. This is pretty chewy while warm, but firms up after refrigeration and tastes very yummy.
- Add some nuts for added flavor and texture.
Notes.
Adapted from a recipe in The Gluten Free Kitchen by Roben Ryberg.