baking dairy-free flourless fruit gluten-free lightly sweet recipe

Coconut-Banana Loaf

16 May 2018

I’ve been in a bit of a cooking rut lately, keeping my head down and making my grocery lists and substituting a different fruit or vegetable or two each week to keep things somewhat interesting. Still cooking every day of course — meat sauce with spaghetti and steamed broccoli on the side; a double batch of granola every 7-10 days; different soup; Thursday soup night; weekend burger night; etc. etc. And then I’m not really baking much so there’s nothing too exciting going on in that department either. So I haven’t felt like writing here I guess because there isn’t much to write about.

But then … there’s always a “but then” … but then I made a coconut banana loaf that ticks all the boxes — gluten-free, sugar-free, made from real-food ingredients, plus it tastes like a real treat — that’s suddenly become my go-to snack (in addition to the raw Australian macadamia nuts that I’m currently so enamoured with) that I knew I had to share it.

I took the recipe from shutthekaleup‘s instagram post for a banana-sweet potato loaf, changed just a few tiny things, and it is so good, so truly, honestly, deliciously perfect, with slices topped with peanut butter or eaten plain that I have started making a loaf a week for those hangry moments in between lunch and the girls’ snack time.

This was my first time using coconut flour and I will definitely try some other recipes with it. I wonder if these could be baked as muffins; the resulting loaf is quite sturdy and not as crumbly as some baked items made with almond flour (my usual go-to non-flour option) so it might be worth a try.

It’s winter time here so the wool socks are readily available and the heat is flicked on in the early mornings to infuse our huge house with a bit of warmth. [I wrote something here yesterday about The Future but I’m deleting it for now because … trying to be in the moment at the moment. Time for all of that later!] And I’m not saying I won’t make this loaf come spring and summertime too but for the moment, it’s just perfect for these chilly Australian days.