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Gluten Free Banana Bread with Coconut Topping

Name: Gluten Free Banana Bread with Coconut Topping
Prep time: 1 h 30 min
Cook time: 30 min
Cuisine: Latin/South American
Ingredients: For the bread:; 2 cups Mix Pâtisserie; 1 tbsp baking powder; 1 egg; 3 tbsp oil; 2 tbsp sugar; 100 ml coconut milk; 2 tbsp chestnuts (marrone); 2 bananas; 1 cup water; For the sweet topping:; 2 tbsp coconut oil; 2 tbsp Mix Pâtisserie; 1 tsp cinnamon powder; 1 tsp sugar

2 people

120 min

Everyone’s favourite kind of bread! This sweet and fruity gluten free loaf is best served in thick slices, direct from the oven.

Is it a bread? Is it a cake? Who cares, it’s absolutely delicious! This gluten free banana bread recipe is the perfect way to use up overripe bananas, and the coconut topping brings a refreshing twist to an old favourite. This versatile dish can be enjoyed at any time of the day. Try it with fruit and your favourite spread for breakfast, with ice-cream and cinnamon for dessert, or simply alone with a hot drink.

Cook

Preparation

in 90 minutes

Cooking

in 30 minutes

Temperature

180 °C

Thoroughly mix all the dry ingredients together in a bowl.
Add the wet ingredients (except water) and mashed bananas.
Add the chopped Brazil nuts and then the water, little by little, to obtain the right consistency.
The quantity of water depends on the size of the bananas. Don’t exaggerate!
The batter should be quite thick and not be too runny.
Pour the batter into a large oven tray, greased and dusted with gluten-free flour.
Mix all the ingredients for the sweet coconut topping, and spread this over the batter surface.
Bake in a preheated oven at 180°C for 30 minutes.

Ingredients

For the bread:

cups

Mix Pâtisserie

tbsp

baking powder

egg

tbsp

oil

tbsp

sugar

100