Prep: 15 min
Cook: 45 min
35 g (¼ cup) coconut flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1½ teaspoons baking powder
75 g (¾ cup) almond meal
25 g (¼ cup) desiccated coconut
4 large ripe bananas
2 tablespoons honey or pure maple syrup
2 tablespoons macadamia oil
1 teaspoon vanilla bean extract
1 Preheat the oven to 180°C. Lightly spray a 10 x 20 cm (base measurement) non-stick loaf tin with oil. Line the base and long sides with baking paper, extending over the sides.
2 Sift the flour, ginger, cinnamon, nutmeg and baking powder into a large bowl. Stir in the almond meal and coconut. Make a well in the centre.
3 Mash 3 of the bananas in a medium bowl. Add the eggs, honey, oil and vanilla. Pour the banana mixture into the well in the flour mixture. Fold in until just combined.
4 Spoon the mixture into the tin and smooth the surface with the back of a spoon. Cut the remaining banana into 4 long slices and gently press into the surface. Bake for 45 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Cover the top with foil if browning too quickly (see tips). Set aside in the tin for 5 minutes, then turn out onto a wire rack to cool.
Tip: The high nut content of this bread causes it to brown quickly. Check after 20–30 minutes of cooking time and cover the top with foil if necessary.