It’s a bit of a spin on a Pete Evans recipe and is a perfect addition to kids' lunchboxes AND it works well as an after school snack. Also, this banana bread is very low in sugar when you use the rice malt syrup, so you don’t have to worry about having crazy hyper kids after eating it.
Preheat oven to 160 degrees.
Grease a loaf tin or line with baking paper.
In a large bowl, combine the coconut flour, almond meal, cinnamon, crushed walnuts, baking soda and salt. Mix well.
Add the bananas to a bowl and mash thoroughly.
In another bowl, whisk together the eggs, vanilla and rice malt syrup then stir in the mashed banana.
Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon until well combined.
Add the coconut oil and stir in well.
Spoon the batter into the loaf tin and spread out evenly.
Bake in the oven for 55 - 60 mins or until skewer inserted comes out clean.
When removed from oven allow to cool and then brush with remaining rice malt syrup.