I’ve always had issues with using anything coconut in baking. Not that I didn’t want to use it. Quite the opposite actually. But in most cases it was doomed to failure. It doesn’t need much of a coconut ingredient, to make a cake as dry as a sandstorm.
I admit, I stopped my own experiments with coconut flour. Instead, I am waiting patiently for promising recipes to pop up in the food blogger world. And there not even any food blog. Over the years I have found myself coming back to the same sites again and again. A combination of realization that we have a similar outlook on nutrition, similar tastebuds and the fact that their recipes turn out great, makes me belief that a recipe containing coconut flour must be good and is worth trying.
So it happened when I saw Comfy Belly’s Banana Bread recipe. Pure happiness and an eagerness to start baking straight away set in, when I saw that the complete ingredients list was absolutely flawless from a nutritional point of view. Almond and coconut flour, eggs, banana and nuts were the basic ingredients. I made a bit more coconutty by using coconut oil instead of olive oil, and swapped the maple syrup for a little date syrup and chopped dates. The result: the most delicious banana bread that is gluten-free, grain-free, dairy-free and without added sugars. Now that’s what I call a nutritious and guilt-free cake.
1/2 cup chopped walnuts
2 tablespoons chopped almonds (optional)
Preheat oven to 175C/350F. Grease or line regular loaf tin with parchment paper.
In a large bowl, sift together almond meal, coconut flour, baking soda and salt. Set aside.
In another bowl, lightly beat the eggs. Whisk in mashed banana, date syrup/honey and coconut oil.
Combine wet and dry ingredients and stir until no longer lumpy. Stir in chopped dates and walnuts.
Transfer batter to prepared loaf tin. Sprinkle chopped almonds on top. Bake for 40 minutes, or until cake tester comes out clean. Let cool on wire rack.