Recipe for a LCHF and banting friendly Banana Bread – sugar and grain free
560g bananas, peeled and broken in quarters
4 large free range eggs
125ml sugar free peanut or any other nut butter (the Black Cat peanut butter with the yellow lid is sugar and salt free)
50g butter, melted
5ml vanilla extract
125ml coconut flour
15ml ground cinnamon
5ml mixed spice
2.5ml nutmeg, fresh grated (ground will do at a push)
5ml bicarbonate of soda (scant teaspoonful)
5ml baking powder
Preheat oven to 180 degrees celcius and butter a large loaf tin. Place bananas, eggs, butters and vanilla in the bowl of a food processor fitted with the blade attachment and blitz until well combined stopping to scrape down the sides of the bowl once or twice.
Mix dry ingredients together in a small bowl and add to the mixture in the food processor. Blitz again and scrape down the sides before blitzing one last time.
Pour into loaf tin making sure to leave at least 1cm space in the tin to accommodate rising. Bake for 45-50 minutes until the bread springs back to the touch when pressed down. If the bread starts to brown too quickly, cover the top lightly with foil (dull side facing outwards) after it has been baking for about 20 minutes.
Cool in pan for 10 minutes before running a knife around the edge of the tin to release the bread. Invert onto a wire cooling rack but turn the bread over again to cool for another 10 minutes before eating. The bread is fairly delicate so work gently to prevent breaking.
Recipe provided by Rumtumtiggs – a South African food blog by Tami Magnin.