For more recipes like this, check out our collection of 10 irresistible banana cakes and loaves!
Gluten-free spiced banana and strawberry loaf
This loaf is perfect for anyone craving a spot of weekend baking, as it does equally well both as a breakfast option (toasted and slathered in butter) or a sweet snack beside a cuppa. Plus, it's free of both gluten and dairy!
- 15 mins preparation
- 1 hr 5 mins cooking plus cooling
- Makes 1 loaf
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Ingredients
- 4 very ripe bananas, peeled
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup coconut flour, plus 2 tbsp extra
- 1/3 cup tapioca flour
- 3 tbsp coconut sugar
- 2 tsp baking powder
- 1 tsp fennel seeds
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 cup freeze-dried strawberries
- 1/3 cup sliced almonds
Method
- 1Preheat oven to 180ºC. Line a large loaf tin with baking paper.
- 2Add all the ingredients except the freeze-dried strawberries and almonds to a food processor, and combine well.
- 3Pour the batter into the loaf tin. Sprinkle over the freeze-dried strawberries and chopped almonds, pressing them slightly into the batter.
- 4Bake for 55-65 minutes or until the loaf is cooked when tested with a skewer.
- 5Allow the loaf to cool for at least 30 minutes before turning out and slicing. Yum!
Notes
The coconut flour gives this loaf a wonderful texture and a good protein hit, while the fennel seeds are a brilliant aid for digestion.
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