I have been re-working my banana loaf recipe for years, always trying to adapt it to fit in with my eating trends.
Since going gluten free and paleo I fell out of love with the loaf because I just couldn’t get it to have the taste and texture I wanted…

Well with a bit of give and take and compromise I’ve done it, I’ve made a loaf I’m finally happy with!

It’s not totally paleo as flour is involved, however it’s gluten free flour. And paleo isn’t a religion, so I’m breaking the rules… ;-p

I also need to apologise in advance for my measurements, I’m a little erratic when it comes to baking, I’ll throw in a bit of this a bit of that and my measurements are never the same…

Ingredients:
(makes a small loaf)

• 35g melted coconut oil
• 1/4 cup maple syrup (honey can be substituted)
• 1 egg
• 1 large banana, mashed
• splash of milk or substituted of choice
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• Just under 1 cup of gluten free flour

Whisk honey and coconut oil, add in egg and mix well before adding in mashed banana, mix until combined.
Mix in baking soda, vanilla extract, salt and cinnamon.
Finally add in flour and fold until combined, at this point I also added in crushed walnuts. You could also opt for chocolate chips, any other nuts etc…
Pour into greased tin, sprinkle top with cinnamon and walnuts (optional)
Place in oven for 30 mins at 165degrees, towards the end insert a skewer to make sure centre is cooked.

Let stand for at least 20mins before cutting. Then ENJOY. I recommend wiping peanut butter on a slice….. Other options are butter, nutella, or any other nut butters.