Gluten-Free Banana Coconut Loaf with Prana’s Kilimanjaro Trail Mix
Gluten-Free Banana Coconut Loaf with Prana’s Kilimanjaro Trail Mix
Preparation time: 20 minutes
Cooking time: 50 minutes
Servings: 12
Baked goods to do not have to be a guilty pleasure! When the right ingredients are selected, you can turn sweets into a delicious and nutritious snack option. Prana’s Kilimanjaro trail mix is a great way to spice up this gluten-free banana and coconut loaf – it combines almonds, cashews and walnuts with vegan chocolate chips (70% cacao), cranberries sweetened with apple juice and sultana raisins. The use of coconut palm sugar, coconut oil and grated coconut lends a delicious flavour and a long list of health benefits.
Ingredients
- 2 cups gluten-free all purpose flour
- 2 tsp baking soda
- ½ tsp PRANA unrefined Algarve sea salt
- ½ cup PRANA organic coconut palm sugar
- ⅓ cup PRANA organic coconut oil, plus some for greasing
- 4 bananas, mashed
- ¼ cup homemade almond milk
- 1 tsp vanilla extract
- 1 cup PRANA organic Kilimanjaro deluxe chocolate mix
- ½ cup PRANA organic finely grated coconut
Preparation
- Preheat oven to 350°F (180°C) and grease a baking dish with a bit of coconut oil.
- In a small bowl, whisk together flour, baking soda and sea salt. Set aside.
- In a large bowl, mix together the sugar and oil. Add the bananas. Mix in the almond milk and vanilla, stirring until well combined.
- Add the dry mixture to the wet mixture, stirring until just combined.
- Add the Kilimanjaro mix and coconut. Stir until just combined.
- Transfer mixture to the baking dish (should be three-quarters full).
- Bake in preheated oven for 50 minutes or until cake is golden brown on top and a toothpick inserted in the centre comes out clean.
- Remove from oven, let cool, slice and serve.
0 Comment(s)