We love having friends over after an early surf and banana bread if often on the menu – paired with an espresso. And yes, I have my slice of banana bread slightly-toasted with a spread of organic butter.

Ingredients:  

• 4 over-ripe bananas (I like to keep them frozen in the freezer and defrost them for this recipe) 

• 1 ½ cups almond flour (you make with 1 cup almonds in the food processor) 

• ½ cup shredded coconut 

• 1 egg 

• 1 tsp cinnamon 

• 2 tsp gluten free baking powder 

• A handful of walnuts

Preparation: 

1. Preheat oven to 160C. 

2. Line a loaf pan (roughly 10x20 cm) with baking paper, leaving extra paper to overhang on each long side.  

3. In a large bowl or in a food processor, combine the bananas, almond flour, shredded coconut, egg, cinnamon, baking powder and walnuts. Mix well. 

4. Transfer the mixture to the prepared pan and drizzle with shredded coconut. 

5. Bake for 40 minutes or until a knife comes out clean.  

6. Remove from the tray and place on a rack to cool.