Coconut Flour and Nut Banana Bread


Like cake? Doing it paleo or allergen- modified?
Me too and I’ve developed a recipe for an absolutely scrumptious banana fruit and nut cake that’s super easy to make and bursting with healthy goodness.
Look at the photo! Beautiful! Perfect cakey texture, and totally free from flour, added sugar and dairy.


Dear reader, to prove that this recipe can, without taste or appearance compromise, replace your old banana bread recipes, today I baked 2 cakes.
One of my new favourite “clean” cakes (dusted with cinnamon, front of photo)
And, one of my old favourites. Old-school, “dirty” banana cake.
Both delicious, both beautiful to look at, both the perfect gift of love for family and friends.


Cake is wonderful, cake is here to stay. Let me share with you a clean cake recipe that might just become one of your new favourites too.
Preheat your oven to 170C.
Line a loaf tin with baking paper. Brush a little coconut oil on the tin so the paper sticks.
Gather your ingredients.
4 medium sized very ripe bananas
4 large, fresh eggs
3 tsp pure vanilla extract
1/2 cup melted coconut oil
1 cup ground nuts and seeds of your choice. I used 80% almond, 15% flaxseed and 5% chia. The chia does seem to help with achieving a great texture, but it’s not essential. Use whatever tree nut and seed mix you prefer.
APPROX 1/2 cup coconut flour
3/4 cup dried cranberries, or the dried fruit of your choice. Cranberries look gorgeous, and cooking turns them into lusciously sweet little jewels of fruitiness.
1tsp sea salt
1tsp ground cinnamon
1tsp bicarbonate of soda
2tsp baking powder
Here’s what you do.
Roughly mash up the bananas, break the eggs into the bowl and beat it all up with a fork or flat whisk.
Add the coconut oil and the vanilla and give it all another good beating.
Add your salt, cinnamon, bicarb and baking powder to the nut seed combo, mix it well and tip all that in, along with your dried fruit.
Incorporate everything until the dry and wet have all met each other.
Time to add the last ingredient, the coconut flour.
It’s true, coconut flour does act like a sponge when it comes in contact with liquid.
For this reason, trust your instinct and gradually add the coconut flour until your cake batter has the consistency of, well, cake batter.
Yep, you want it to look and drop off the spoon just the same as any cake mix you’ve ever made.
Start by adding, say, half, and go from there.
You might even need to fetch some more from the pantry, it’ll all be dependent on so many variables :the bananas ,the eggs. It’s not a problem though, you’ll know what to do.
Tip into your prepared loaf tin and generously sprinkle the top with  nuts and seeds of your choice.
Into the oven it goes, for around 40 minutes.
Once again, draw on your instinct. When it’s cooked, your cake will be firm to touch if you poke it with your finger, right in the centre.
Leave the cooked cake to cool for 10 minutes in the pan, before turning out onto a wire rack.
I’m pretty sure you’ll like it.

Wishing you a blessed week, filled with love, health and delicious food.
’till next time
sweetrosie x

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