This gorgeous bread has become a staple snack in my household! Simply slice and freeze for a nourishing pick-me-up. Bursting with resistant starch and using low GI ingredients, it’ll keep you going til your next meal.
For the ‘bread’ mixture
2/3 cup coconut oil
2/3 cup pure maple syrup
2 tsp vanilla essence
4 medium eggs
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
3/4 cup green banana flour
3/4 cup gluten free plain flour
1 cup coconut sugar (can substitute with brown)
3 tsp white vinegar
For the ‘icing’ mixture
1 cup pure icing sugar
½ dragonfruit (can substitute with raspberries)
¼ tsp vanilla essence
¼ tsp rosewater essence
¼ cup coconut butter
To Make the Bread
Preheat your oven to 160 degrees celsius. Line a bread loaf baking tin with baking paper and set aside. Melt the honey/maple, oil and vanilla essence in one bowl and set aside.
In another bowl, beat the eggs together until lightly aerated. Gradually add the eggs to your other wet mixture. Combine all remaining dry ingredients in a separate bowl.
Pour the vinegar into the wet mixture, then combine the wet and dry batches. This will be quite thick for a cake batter.
Pour into the bread loaf tin and bake for 40 minutes, or until the centre doesn’t wobble when you shake the tin. Cool for at least 15 minutes, as the bread will set further. Voila! One fibre-pumpin’ delish green banana flour bread… Coming right up!
NOTES: The top and sides will brown very deeply. Providing you’re not charring it, it will still taste good! Bake in a water bain marie for longer to avoid this.
To Make the Icing
Blend ingredients together thoroughly and refrigerate before serving.