A few years experimentation led us to this dense, moist B. bread with a great crumb. A favourite with kids wee and tall, especially those who cant (and shouldn’t be) eating the Café stuff!

A few years experimentation led us to this dense, moist B. bread with a great crumb. A favourite with kids wee and tall, especially those who cant (and shouldn’t be) eating the Café stuff!

banana bread

*Gluten free, dairy free, refined sugar free.

125g Coconut Oil
1 cup of rice flour
1/2 cup quinoa flour
3 tsp. baking powder
(preferably the aluminium free stuff)
4 ripe bananas
2 large eggs (the true free range ones where possible – 1500 birds/hectare)
2 tbsp. rice malt syrup (now even stocked in major supermarkets in Oz)
1 tbsp. stevia
2 tsp. cinnamon and 1/4 tsp. nutmeg
2 tsp. vanilla extract and 1/4 tsp. bicarb soda

Preheat oven to 160 degrees Celsius. (Watch loaf for the first bake as all ovens do this a little differently. You may need to increase the temperature a bit too).

Whizz or stick mix banana, rice malt, vanilla + bicarb soda and leave to stand for a few minutes until mix starts to look a little brown. (At this point you can reserve a thin lengthways slice of Banana to use to decorate the top of the loaf).

Place all rice flour, quinoa flour and baking powder in a bowl and whisk thoroughly. This will aerate the mix as well as ensure the baking powder is well distributed. Add coconut oil to a blender/ mixer and mix until light and fluffy. 

Add eggs one at a time, adding a little flour if the mix curdles. Add remaining flour to egg mix and pulse gently. Add wet ingredients to flour mix and pulse gently and until part mixed through. Finish by folding the mix by hand until all the wet is incorporated.

The loaf will take around 50 mins to bake (although this can vary dependent on oven etc) Best to check and turn it around at the 20 min mark. It is cooked when a skewer comes out of centre clean and the loaf is a lovely golden brown.