Page 41 - MyMT EATS Recipe book (Proofed May 2017) (2)

Gluten-Free Banana, Coconut and Lemon Loaf
Serves: Makes 1 loaf, enough for 8-10 serves

Prep: 5-10 minutes

Cooks In: 1 hour

Ingredients

 coconut oil or butter ½ cup
 honey ½ cup
 bananas 3 large ripe, mashed
 desiccated coconut 2 cups
 flour 1 cup (e.g. plain, wholemeal, or gluten-free or buckwheat flour, or
ground almonds to make GF)
 baking soda 1 teaspoon (check it is gluten-free if required)
 free-range eggs 4
 lemons 2, zested
 salt one pinch

Method

Preheat oven to 180 degC/355 Fahrenheit.

1. Gently melt honey and coconut oil/butter together in a small pot.

2. Use a fork to mix mashed bananas, coconut, flour, baking soda, honey
mixture, eggs, lemon zest and salt together in a large mixing bowl until just
combined, but be careful not to over-mix.

3. Pour into a greased and lined loaf tin and bake for 1 hour or until a skewer
inserted into the middle comes out clean.

The loaf will keep (unsliced) in an airtight container for up to 5 days. It also
freezes well. A slice of this is delicious warmed up and spread with a little butter!