Updated: Jun 29
Grain & Gluten Free, Nut Free, Low Sugar, Low Carb /Paleo Friendly
1½ tsp Baking Powder
1 tsp Cinnamon, ground
½ tsp Himalayan Salt
4 Organic Eggs
¼ cup Maple Syrup
1tsp Vanilla Extract
2 tblsp Organic Coconut Oil, melted
1 cup mashed Banana (roughly 2 bananas)
40g chopped Walnuts
1 tsp Coconut Sugar
Preheat a fan forced oven to 160°C and line a loaf tin with baking paper.
In a bowl mix the Paleo Protein Flour blend, baking powder, cinnamon and salt and set aside.
In another bowl beat the eggs until they are light and fluffy then add the maple syrup, vanilla extract, coconut oil until mix. Then add the Red Tractor Paleo flour blend and the rest of the dry ingredients and mix to form a batter. Add the very well mashed banana, mix to combine and then allow the batter to rest for 5 minutes.
After 5 minutes pour the batter into the line loaf tin, smooth the top with a spatula and then sprinkle over the chopped walnuts and the coconut sugar, press down very gently.
Then put in the oven for 45-55 minutes or until a skewer comes out clean. Cool in the tin for 5 minutes before transferring to a cooling rack.
Store in an air tight container in the fridge for 4-5 days or can be frozen for a month.
Recipe by My Foodie Coach