1 ½cupspureed bananas(approximately 4 medium bananas or 5 small)
½cupraisins(see note about raisins above)
Preheat oven to 325°F degrees.
Grease a 5" x 9" (1.5 quart) loaf pan.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, cinnamon, and shredded coconut together.
In a small bowl, mix the melted coconut oil, pureed bananas, vanilla, and flax mixture together.
Pour wet ingredients into dry ingredients and mix well to combine.
Fold in the raisins (and the chopped walnuts, if using).
Pour into greased loaf pan.
Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.
Baking times will vary slightly depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe, other than Bob's Red Mill in the red bag, NOT the blue bag, so please know that your results may not be the same as mine if ingredients are substituted.
Nutrition info is based on 1 of 12 slices and does not include the optional walnuts. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
This recipe was printed from Delightful Adventures / www.delightfuladventures.com