COCONUT & WALNUT BANANA LOAF

I am such a sucker for banana loaf. Some of the best things in life reside in this recipe: banana, coconut, cinnamon, walnuts, nutmeg...and none of the questionable things, like refined sugar or gluten. It's the perfect way to use up old bananas, and coconut flour gives the loaf a dense, coconutty flavour. Nothing makes me happier than a slice of this on a sunny afternoon with a spiced chai latte and some good company! Heavenly!

The recipe is GAPS and Paleo-friendly, and can be made with or without dairy, simply substitute butter for coconut oil.

Coconut Banana Walnut Loaf

You'll need

1/2 cup coconut oil or butter
1/2 cup raw honey, maple syrup, coconut nectar or rice malt syrup
6 free range organic eggs
3/4 cup coconut flour
3 spotty ripe bananas, mashed
1 cup walnuts, roughly chopped
teaspoons quality vanilla extract or paste
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon sea salt

Topping
1/2 cup almond meal
2 tablespoons coconut oil or butter
1-2 tablespoons raw honey
1 tablespoon cinnamon
1/2 cup chopped walnuts

Method

• Preheat oven to 160 degrees Celsius. 

• Prepare a loaf tin by greasing with either coconut oil or butter.
• Combine all topping ingredients in a bowl and set aside
  
• Mash your bananas in a bowl.
• In a small saucepan, gently melt the coconut oil (or butter). Add honey and stir until softened.  Turn off the heat and let sit, stirring occasionally as it cools.
• Whisk eggs together with salt, vanilla and almond extract.  Then, as you whisk, add the melted coconut oil and honey in a small stream.
• Using a handheld blender or food processor, combine coconut flour, banana, cinnamon and nutmeg with the egg mixture.
• Stir in chopped walnuts with a wooden spoon by hand.  
• Pour batter into the greased loaf tin.  Spoon the topping generously over the batter.

Bake for 50-65 minutes, until middle is cooked and the crumble topping is gently browned.  Remove and let cool slightly before serving, if you can help it! Serve with a warm drink and enjoy!