Sneha's Recipe: Coconut Oil

This is a gluten free banana bread so light and delicious. Use over ripe bananas. I made it without any additional sugar coz my bananas were so ripe and the result came out well and its too good!

If in case the bananas are not over ripe then you can add ¼ cup caster sugar. Weigh the bananas without the skin then mash it up.

Makes 7 -8 slices
Ingredients
3 Eggs
70 Grams Coconut Flour
2 Teaspoons Baking powder
1/8 Teaspoon Salt
65 Ml Coconut Oil
200 Grams Mashed Bananas

Method
Grease a pan size - 18 x 13cm.

Mash the bananas well. Beat the egg , add the oil and salt beat well. then add the coconut flour and fold it in with a spatula. Add in baking powder and mashed bananas. Fold it well.

Pour this into a greased pan.

Bake in a preheat oven at 180°C for 40 minutes.

Ta da.. a delicious gluten and sugar free bread is ready to.

Enjoy!!

Labels: Breads, Bread Bakers,Coconut Oil, Coconut Flour, Banana, Gluten free, Sugar Free, Healthy, Quick Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
Banana Cinnamon Rolls from Passion Kneaded
Banana Split Quick Bread from Food Lust People Love
Coconut Flour Banana Bread - Gluten & Sugar Free from Sneha’s Recipe
Simply Banana Bread from A Messy Kitchen
Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
Tangzhong Banana Buns from Magical Ingredients
Triple Berry Banana Bread from A Day in the Life on the Farm
Yeasted Banana Sandwich Bread from Karen’s Kitchen Stories

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two.

The first time I made, it, was hot summer here and did not refrigerate it overnight. So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it.

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes.