Serving: makes one loaf
Prep time: 10 min
Cooking time: 45-55 min



3 tbsp whole brown flax seeds (mix with 9 tbsp of filtered water, let sit for 8-10 min)

330g ripe banana- brown spots are good (4-5 medium sized bananas)
Bob mills gluten free flour (flour mix: garbanzo beans, potato starch, fava bean flour, tapioca starch, sorghum flour)
130g coconut oil
100g coconut water
140g coconut sugar
1tsp baking soda
2tsp aluminum free baking powder  
2 tsp vanilla essence
pinch of celtic sea salt



Preheat oven to 340 degrees and line a glass loaf pan or square glass cake pan with parchment paper.

Measure out flax seeds and water in a bowl to set aside for about 8-10min this will give the flax seeds time to soak up the water and become thick and slimy to be used as a replacement for egg.
Measure our dry ingredients flour, coconut sugar, baking soda, salt and baking powder in a separate bowl. Mixing to ensure that there are no lumps and its well incorporated. 
In a separate bowl weigh out your banana and mash it up with a fork, a few chucks are ok it will give the bread texture, so don’t go crazy with the mashing. Place the same bowl with the banana back on the scales and measure the coconut oil, coconut water and vanilla essence in this bowl. Mix until just combined.

Now add the dry ingredients and the flax seed mixture to the banana, coconut oil, coconut water and vanilla mixture folding together until just combined. Don’t over mix. Transfer batter to prepared loaf pan and bake in the oven for 45-55min until it’s nice a golden, springs back when touched and skewer inserted comes out clean.


When done allow to cool in the glass pan and then transfer to a wire rack.



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