This has been a huge hit in my house for many years and has the approval of both the hubby (easy) and the kids (not so easy!)
It's dairy free and grain free and is one of my very first blogged recipes! It has been altered over the years to be grain free instead of just gluten free but you can still use any gluten free flour in place of the arrowroot if you don't need it to be grain free.
I highly recommend keeping the almond meal though as that is what makes this bread so lovely and moist. Not a great lunchbox snack due to the nuts but a slice with lashings of butter for the kids (and your) afternoon tea doesn't sound too bad does it?
1/2 cup coconut oil
1 tspn vanilla extract or powder
A generous pinch of himalayan salt
1 tspn baking powder
1/4 cup of coconut sugar (you can use rapadura sugar here as well)
2 large eggs, beaten
3 large ripe bananas, mashed
1 1/2 cup of almond meal
1/2 cup cup of true arrowroot flour*
*If you don't have arrowroot flour or you don't necessarily need to keep it grain free but would still like gluten free - you can also use 1 cup of almond flour and one cup of any gluten free flour (plain or self raising will work).
It's super easy to make!
All you do is pre heat oven to 180 degrees, line or oil a loaf tin.
Put all ingredients except arrowroot flour and almond meal in bowl. Stir together.
Then add the arrowroot flour and almond meal, stir again and pour into your tin!
Leave to sit for 5-10 mins before putting in oven for about 35-40 minutes (check with your skewer, if it comes out clean and a little brown on top, you're done!)
How easy is that?
This is such a yummy and moist bread/cake and I often make this recipe into cupcakes with chocolate icing for special occasions like birthday parties or when I bring a sweet share plate to picnics and bbqs etc.
*Tip: I have had someone make this and tell me that a handful of chopped dates were included and it was amazing! :)