Maple Glazed Banana Bread

Banana bread has been an obsession of mine since I was a teenager. Everyday before school I’d take myself to my local coffee shop and order a giant frothy cappuccino, plus a gloriously thick slice of banana bread toasted with plenty of butter (obv).

Whilst I still love the real stuff, I wanted to create a loaf that could rival the ones you get from a coffee shop, but was still nourishing enough to eat for breakfast everyday. This is my super fluffy, not-at-all dense maple glazed banana bread. It’s gluten, dairy and refined sugar and one of my most requested recipes from friends and neighbours.

Breakfast

Snacks

A Little Longer

Serves 10

Prep Time 7 Mins

Cook Time 50 Mins

Method

1
Preheat the oven to 180c Celsius and lightly grease and line medium sized loaf tin.
2
Mash three of the bananas in a medium bowl. Add the coconut milk, apple cider vinegar, eggs, olive oil, maple syrup and vanilla. Set aside.
3
In a separate medium bowl, place the brown rice flour, almond meal, ground flax seeds, cinnamon, bicarbonate of soda and salt. Mix well to combine.
4
Add the dry ingredients to the wet and stir to make a smooth batter. Pour into the prepared loaf tin.
5
Peel and cut the remaining banana in half lengthways and lay them on top of the batter.
6
Place into the oven to bake for 50 minutes or until golden brown on top and a skewer comes out clean when inserted into the centre. Leave the loaf in the tin to cool slightly.
7
Brush the top with the remaining maple syrup and sprinkle with some extra sea salt. Remove from tin and place onto a wire rack to cool completely.
8
Serve the banana bread by the slice or pan toasted with butter, a drizzle of honey and an extra sprinkling of sea salt if desired.