Paleo Banana walnut bread with Choc Tahini coconut icing | Open Table Cooking School | Chef Ronit Robbaz
Gluten, dairy and Grain free recipe - 350 g very ripe bananas (not including peels) - 90 g coconut flour - 5 eggs (250 grams), lightly whisked - 50 g coconut
Ingredients
- 350 g very ripe bananas (not including peels)
- 90 g coconut flour
- 5 eggs (250 grams), lightly whisked
- 50 g coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon baking powder (5 grams)
- 1/4 teaspoon fine sea salt
- Handful of walnuts, coarsely chopped
- 1 teaspoon vanilla extract
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