This gluten, dairy and refined sugar free version of banana bread incorporates figs and hazelnuts for an autumn twist. The figs become soft and almost caramelised during the baking process while the hazelnuts offer a perfect flavour pairing and textural quality.
1 1/4 cups blanched almond meal
1/3 cup coconut flour
3/4 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
3 over ripe bananas
4 large eggs, lightly beaten
2 tbsp olive oil
2 tbsp apple puree (or 2 more tbsp olive oil)
1/4 cup rice malt syrup (or honey or maple syrup)
1 tsp vanilla extract
30 gm (approximately 20) hazelnuts, lightly roasted and roughly chopped
6 dried figs, roughly chopped
Preheat oven to 200C and lightly grease and line a loaf tin.
In a large mixing bowl, combine the almond meal, coconut flour, baking soda, sea salt and ground cinnamon. Mash the bananas in a medium sized mixing bowl and then whisk in the eggs, olive oil, apple puree (if using), rice malt syrup and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and mix together. Fold the dried figs and hazelnuts through the batter, then pour it into the prepared loaf tin.
Bake for 50-60 minutes or until it is golden and a skewer inserted into the middle comes out clean. Allow the loaf to cool in the tin for 30 minutes before turning it out onto a wire rack. The loaf will be easier to slice once it has cooled down considerably but is delicious served warm.
Banana bread is suitable for freezing. Wrap individual slices in cling wrap and store in a freezer bag. Defrost slices in the fridge, warm in a microwave or toast in a sandwich press.
Toasted with some good quality butter or your favourite nut butter such as almond or hazelnut
Enjoy with ricotta and a drizzle of honey
Top with baked figs and sprinkle with cinnamon