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Gluten-free banana coconut bread

30 APRIL 2013
Dish type: Baking


1 ripe banana, mashed
8 eggs
½ cup TIANA coconut milk
½ cup TIANA Organic Raw Crystallised Coconut Nectar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon salt
¾ cup sifted TIANA Organic Coconut Flour
1 teaspoon baking powder
½ cup pecans or walnuts, chopped


1. Blend together mashed banana, eggs, coconut milk, nectar, salt, vanilla and almond extracts.

2. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in the nuts.

3. Pour into greased 9x5x3 inch loaf pan and bake at 175C (350F) for 60 minutes.

4. Remove from pan and cool on rack.

See more TIANA recipes


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