As much as I love eating leftover dessert cake for breakfast, I sometimes want something a little simpler. When I first stopped eating gluten, banana bread was one of the little things I missed, so I started looking for a reliable gluten-free alternative.
The first time I tried to make a gluten-free banana bread was also the first time I baked with coconut flour. I had no idea how different coconut flour is from other flours. The result was dense, leaden and dried-out mini loaves of banana bread that tasted good but fell far from my ideal.
This tasty recipe is so much closer. It uses actual coconut, not coconut flour. It gives you a moist bread with plenty of banana flavour. It’s packed with almonds and coconut, so a little goes a long way. And it freezes well, which makes it easy to have a half a loaf on hand for breakfasts or midday snacks.
Of course, it dresses up well, too. It is delicious with the addition of chocolate chips. And it is utterly amazing served with warm caramel sauce.