About the Recipe
Over the years I have refined this recipe and it is bullet proof! If you want to use regular self raising flour, just substitute the same amount. However, you may find you need a little more oil if it's too dry. I hope you and your family/friends enjoy it as much as mine do!!
Ingredients
250g Gluten free self raising flour
150g Evaporated Cane Sugar or Unrefined Coconut Sugar
1 teaspoon Vanilla Essence
400g very ripe bananas
2 large eggs
125g Coconut oil (roughly 1/2 cup)
100g Pecans coarsely chopped (optional)
Preparation
Step 1
Preheat oven to 180 degrees celsius and line your loaf pan with butter and rice flour - or grease proof paper. I find using silicon pan with butter also works!
Step 2
Mash your bananas in a bowl, then add vanilla essence, beaten eggs, coconut oil and sugar and mix until smooth and combined well.
Step 3
Fold in your flour and optional pecans using a large spoon, until fully combined.
Step 4
Transfer mixture to prepared tin and smooth the surface. Bake for 1 hour or until golden and firm and you can poke a butter knife in without any mixture sticking to it. Eat while still warm for the most mouth watering flavour!
Notes: You can also add berries to this with your bananas. I have tried Strawberries, Blue berries and Mulberries and all of them are AMAZING!!