What do I love more than bread?…..BANANA BREAD!!! This recipe is pretty darn close in taste & texture to my original wheat-flour version; crumbly & light, whilst also moist & gungy. It is a taste of my childhood & comfort.
- 125g Melted organic salted butter (I prefer Yeo Valley)
- 4 Large Eggs (separated)
- 1/2 cup of Xylitol
- 1 tsp Vanilla Essence
- 2 very ripe medium bananas mashed (black skins all over)
- 1/2 tsp cinnamon
- 1 tsp Baking powder
- 80g Coconut flour
- 1 loaf tin (dims: 9cm x 15cm x 7cm. W x L x H)
- Preheat the oven to 175C or 350F
- Completely line a small loaf tin with baking parchment.
- Make an emulsion with the egg yolks & the melted butter; whisk the egg yolks on a high speed until they thicken slightly & look creamy. Add the butter 1dsp (10ml) at a time, whisking thoroughly so the butter is properly incorporated before adding any more. Keep adding the butter, after a while you should be able to add more of the butter at a time. Continue until all the butter is incorporated. (If you are unsure of what this should look like, have a look at my recipe for coconut flour scones as this uses the same techniques.)
- Add the Xylitol & vanilla essence. Give it a good whisk as the xylitol takes a bit of time to dissolve.
- Add half the bananas & whisk. Then add the rest of the bananas & stir in with a wooden spoon so there are some pieces of banana in the mix.
- Sift the coconut flour, baking powder & cinnamon into the mixture. Stir in. Then set aside to let the flour expand
- Whisk the egg whites on high until they are very stiff, as if you were making meringues.
- Fold the egg whites into the banana mixture; Stir in 1 large spoon to loosen the mixture. At this stage don’t worry about knocking out the air. Then gently fold in the egg whites, one spoon at a time, being careful to preserve the air in the egg whites. It is best to use a large metal spoon. Keep going until all the whites are incorporated.
- Gently pour the mixture into the baking tin.
- Bake for 20 mins, then turn the tin around in the oven. Bake for another 20minutes. Check the bread with a metal skewer. If it is mainly coming out clean, then turn the oven off & leave the banana bread in the cooling oven for another 10 minutes.
- Remove the bread from the tin & leave to cool on the cooling rack. When it is cool enough to handle, gently peel off the baking parchment & leave on the cooling rack until room temp.