Gluten And Wheat Free Coconut And Banana Loaf Recipe...



We are trying to stay away from wheat as much as possible for health reasons. Since I read the Wheat Belly by Dr. William Davis, New York Times #1 Bestselling Author my mindset has shifted and we ditched wheat (almost) as much as possible. I have to be honest that Sourdough still sneaks its way into our lifestyle but it certainly does not affect us in a way as common modern wheat.

The biggest challenge was, that how we were going to stay away from cakes and not deprive the kiddies of anything. Thankfully I have found this amazing banana bread recipe on the net. I had to alter it to my liking, less sugar and replace flour but the end result is outstanding. The best part that it is freezable. I often make one and freeze it sliced. Easy to get one out of the freezer and pop it in the lunch-boxes. Hope you will enjoy it too.

Use ripe bananas for better texture and sweeter taste. You can also use frozen bananas but of course, you need to defrost it before using them. this recipe is full of healthy fats and a good amount of protein from nuts. By using bananas you can reduce the amount of “sugar” you are putting in the cake.

You can use this base for any other cake recipe too. I often make a birthday cake base from this, with fruit and whipped coconut cream topping.


300 g mashed (very ripe) bananas (don’t panic if its a little less or more, it will work)
3 organic eggs
2 tablespoon maple syrup (or not, or more if you just cutting out processed sugar)
2 teaspoon vanilla powder or less if the essence
30 g ground flaxseed
2 teaspoon cinnamon powder OR 1 drop doTERRA cinnamon essential oil
1/4 cup melted coconut oil
1/2 tsp baking soda
200 g  almond meal ( blitz up 200 g of almonds in your food processor or blender, as fine as possible, carefully. Don’t over process it, as it easily turns into nut butter. )
100g  desiccated coconut (unsweetened)


Pre heat the oven to 180.

Oil your baking tin with coconut oil. Use baking paper to line it out evenly.

Mash the bananas or blend it all up with the wet ingredients in your food processor. (bananas + melted coconut oil + maple syrup + eggs )

In a big bowl combine all the dry ingredients together with the wet. (vanilla and cinnamon powder + flax seed + baking soda + almond meal + designated coconut ) Spoon the butter into the loaf tin and bake for about 1 hour. After an hour check the middle of the cake with a skewer. Press into the centre and if it comes out dry your cake is ready, if its wet bake for a further 5-10 min, cover with foil to prevent burning)

Once done remove from oven, and wait until it cools down. Turn it out and serve with nut butter, homemade jam or sliced bananas and a cup of tea. Enjoy


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Nikolett Jones