Screen Shot 2019-07-01 at 11.38.37

Easter Spiced Banana Bread - Gluten Free, Dairy + Refined Sugar Free

March 28, 2018

In the interest of celebrating this beautiful time of year, where the weather is shifting and we're all well and truly getting into the the swing of things, I've whipped up this beautiful aromatic banana bread. It's delicious fresh or toasted with some butter, coconut butter or nut butter.


A quick tip: make sure as soon as you've combined the flours with the wet ingredients, that you get into your loaf tin and straight into the oven. Coconut flours has a tendency to soak up all the moisture if left sitting too long.


I hope you love it! 


Steph x



Easter Spiced Banana Bread


Makes 12 slices


  • 1/2 cup coconut oil or butter

  • 1/2 cup honey/maple syrup 

  • 1 1/2 cups desiccated coconut 

  • 1/2 cup buckwheat flour

  • 1/3 cup tapioca flour

  • 1/4 cup coconut flour

  • 1 tsp baking soda (check it is gluten-free if required)

  • 2 teaspoon ground cinnamon

  • 1 teaspoon ground cardamom

  • 1 teaspoon ground ginger

  • 1 tsp all spice

  • 4 free-range eggs, whisked 

  • 2 ripe bananas, mashed (appx 80-100g bananas) + 1 banana halved for the top




1. Preheat oven to 180° C degrees. Grease or line a loaf tin with baking paper (doing this first is crucial to save time). 


2. Gently melt honey and coconut oil/butter together in a small saucepan.


3. Combine the dry ingredients in a large mixing bowl (desiccated coconut, buckwheat flour, tapioca flour, ,coconut flour, baking soda, spices).


4. Combine the wet ingredients in a separate bowl (4 whisked eggs and 2 mashed bananas in a bowl). Stir in the slightly cooled honey/oil mixture. 


5. Add the wet ingredients to the dry ingredients until just combined, but be careful not to over-mix and don't leave the mixture sitting for too long! Coconut flour absorbs any excess moisture. 


6. Pour into a greased or lined loaf tin and bake for 30-35 minutes or until a skewer inserted into the middle comes out clean. Bake for less time rather than more to avoid a dry loaf. Allow to cool and then slice into 12 slices. The loaf will keep in an airtight container for up to 5 days. It also freezes well. Simply defrost on the bench and then toast when needed. 





Share on Facebook
Please reload