Banana Bread Slices

• Gluten and dairy-free recipe.
• Sweetened with fruit and coconut sugar.
• Teff flour adds texture and fibre.
• Makes 12 individual slices.

Plain White Flour, Gluten-Free, 1kg (Dove's Farm)

120g Gluten Free Flour Blend

Gluten Free White Teff Flour 1kg (Sussex Wholefoods)

80g of White Teff Flour

Organic Coconut Sugar (1kg) - Sussex Wholefoods

60g Coconut Sugar

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

165g Coconut Oil, softened into a semi-liquid.

Gluten-Free Baking Powder 130g (Doves Farm)

2 tsp Baking Powder

Baking Soda - Pure Bicarbonate of Soda 450g (Bob's Red Mill)

½ tsp Bicarbonate of Soda

Stollen Spice Mix - Recipe

1tsp Stollen Spice

Organic Broken Walnuts (500g) - Sussex WholeFoods

40g Walnut pieces

Maple Syrup, Organic 250ml (Meridian)

2 Tbsp Maple Syrup

Other Ingredients

• 3 Medium eggs
• 3 (200g) Small bananas

Method

1. Preheat the oven to 200°c/ 180°c/ Gas Mark 6. Have your individual brownie tray or other non-stick, deep tray handy. Greasing is not really required for this recipe, but you can if you wish.
2. In a large bowl or food processor mash/blend the 3 bananas. Add the coconut oil, maple syrup and coconut sugar and mix thoroughly.
3. Measure out the dry ingredients into a separate bowl or jug.
4. Then add the eggs to the wet mix. Slowly mix in a little of the dry ingredients: the flour blend, teff flour, Stollen Spice (or Mixed Spice), bicarbonate of soda and baking powder. Mix/blend thoroughly.
5. Stir in the walnut pieces.
6. Spoon generously into your brownie tray, around ¾ full and place in the centre of the oven for around 20 minutes, or until a rich golden brown.
7. Allow to cool slightly before removing from the baking tray. If using a deep tray cut into your chosen slices.
8. The banana bread slices can be served hot with frozen yoghurt, ice-cream or mango.
9. Any left-over slices will store in an airtight container at room temperature for around two days, or for longer in the vegetable section of your fridge.