So for those who cannot have dairy at the moment I have been hunting for some gluten-free recipes that are dairy free but still are worthwhile and worthy of baking… and here I may have found just the thing – gluten-free coconut flour banana bread. Yes I did add some icing on, mainly to use my new palette knife (!), but that is not part of the original recipe and is not a requirement. This is the first time I have baked with coconut oil and the creamed coconut oil and honey was really really good (I confess I may have licked the spoon). In fact, this is one of the nicest non-chocolate cakes/breads I have ever made! Original recipe found here at Ditch the Wheat.
• 6 eggs, separated
• 2 tsp cream of tartar
• ½ cup extra virgin coconut oil
• ¼ cup raw honey
• ½ cup mashed ripe banana (for me that was 1 banana)
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• ½ cup coconut flour, sifted (it weighed 47 grams)
• ½ tsp baking soda
• ¼ tsp sea salt
Preheat oven to 350f/175c.
In a bowl combine egg whites and cream of tartar. Whip the egg whites until stiff peaks form.
In a separate bowl cream together coconut oil and raw honey. Do that for a few minutes until it looks like icing. (Lick the spoon).
Add the egg yolks one at a time to the creamed coconut oil and raw honey. Mix until smooth. Add mashed banana, vanilla and cinnamon until mixed.
Add the sifted coconut flour, baking soda and salt to the egg yolk mixture. Mix until smooth. Slowly add the egg yolk mixture to the whipped egg whites. Mixing it until it is combined.
Line a 7 1/2 inch x 3 1/2 inch loaf pan with parchment paper.
Bake for 50-60 minutes until the top is firm to the touch and a toothpick can be inserted and comes out dry.
For the icing I creamed 250 grams cream cheese with 1/3 of a cup of icing sugar and a table spoon of lemon juice.
I froze some slices of this as well and they defrosted perfectly – an all round gluten-free and dairy-free winner!