When my bananas are too ripe to eat, I either freeze them for smoothies or bake them into banana bread.  I've tried dozens of banana bread recipes and the key to a perfect banana bread is that it's not too dry.  The bananas and shredded coconut in this recipe contribute a delightful moist texture.  The powdered sugar is a nice substitute for granulated white sugar because it makes the cake soft and silky.  Ripe bananas, coconut, vanilla and cinnamon offer good fats, anti-oxidants, nutrients and natural sugars.  Enjoy your banana bread with coffee at breakfast.  I highly recommend warming the bread and spreading it with ricotta and honey or peanut butter.  

Orly's Gluten Free Protein Banana Coconut Bread

Gluten Free | Dairy Free

Recipe Makes 1x 9-inch loaf

3 large ripe bananas, mashed well
½ cup (about 110g) coconut oil
2 large eggs, beaten (100 grams)
1/3 cup (66g) maple syrup
1 ¾ cup (220g) Sydney Blend
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 tsp vanilla extract
2/3 cup (50g) desiccated coconut or coconut flour
2 Tbsp Chia Seeds
3 Tbsp Chocolate Protein Powder
3 Tbsp Peanut Butter

Heat: Preheat oven to 350 degrees F (180 degrees C).  Spray the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan with a non stick vegetable/flour spray. 

Mix: In a large bowl combine the Sydney Blend, baking powder, baking soda, salt, cinnamon, coconut, chia and protein powder.  Set aside.  In another medium-sized bowl combine the mashed bananas, eggs, coconut oil, maple syrup and vanilla. Lightly fold the banana mixture into the flour mixture until combined and the batter is thick and chunky. 

Bake: Transfer the batter into prepared loaf pan and smooth out the batter.  Scoop 3 Tbsp of peanut butter on top of the loaf pan and use the back of an offset pallet knife to spread out the peanut butter along the surface of the loaf.  Bake until banana bread is golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

*If you want to make muffins instead of a loaf cake, recipe makes 12 muffins