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Tropical Banana Bread - Recipe


Tropical Banana & Coconut Fruit Loaf created by Caroline Fernandes.

You might alternatively want to add:
pineapple, apricots or figs?

Sweet & Fruity Banana Loaf

This fruity loaf is just one of the many ways you can use rice flour in baking. This recipe contains lots of naturally sweet and yummy ingredients, including: banana, sultanas, coconut oil, barley malt, ground almonds, desiccated coconut, mixed spice and vanilla. It is wheat free and is fairly low in sugar compared to most available recipes (and ready made supermarket versions).

Banana bread can be enjoyed as it is, or perhaps try with butter or jam.

Full Ingredients

105g/4oz Rice Flour
100g/3½ oz Coconut Oil (by Biona )
90g/3oz Xylitol
75g / 2½ oz - 3oz Sultanas
1 tablespoon Barley Malt Extract
3 medium eggs
3 small-medium ripe bananas
50g/2oz Doves Farm Cornflour
35g/1oz TRS Desiccated Coconut
35g/1oz Infinity Foods Organic Ground Almonds
1 heaped tbsp of Honey
2 tsp Doves Farm Gluten Free Baking Powder
½ tsp Mixed Spice (by Hampshire Foods)
½ tsp vanilla paste

How it was made

If you would like to have a go, this is how I made my Tropical Banana Loaf...

1) Preheat your oven to 180c/350F/Gas Mark 4. Grease the inside of a small bread tin with coconut oil (or lay out paper cases into a muffin tray). Then, tap a small amount of rice flour around the inside. If you have a silicone mould or a non-stick tin, greasing may not be necessary.

2) Cream the coconut oil together with the Xylitol. (This mix can easily made in a food processor or using an electric hand blender if you are lucky enough to have either of these. Otherwise a little elbow grease is required!) You donít need to be too fussy about trying to achieve a perfectly smooth, fluffy mix. The coconut oil is so soft it comes together quickly with the Xylitol and the Xylitol granules will melt during baking anyway. I used a food processor and whizzed these ingredients around for a few minutes at a time, stirring occasionally in between a dozen or so rotations.

3) Gradually add the eggs, carefully beating in each egg at a time, followed by a spoonful of barley malt.

4) Add the honey and vanilla and stir to combine. Mash up the bananas and gradually add these too.

5) Sift in the rice flour, cornflour, baking powder and mixed spice. Gently fold these in. Follow by folding in the desiccated coconut, almond powder and the sultanas. Ensure the sultanas are evenly distributed throughout.

6) Pour into a small bread tin or alternatively spoon into small cake/muffin cases.

Place in the bread tin in the middle shelf of the oven for 40-50mins (20mins for the muffins). Baking times are quicker with a fan-assisted oven. If unsure, test by skewering the thickest part of the loaf/muffin. If the skewer is clean, remove banana bread from oven.


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