Banana and Coconut Bread

1.25 hours

400 g	(14 oz) ripe banana
6	eggs
4	fresh pitted dates
2	tsp vanilla extract or 1 tsp vanilla bean paste
60 ml	(1/4 cup) macadamia nut oil, coconut oil or cold-pressed olive oil
1/2	tsp ground cinnamon
2	tsp gluten-free baking powder
70 g	2 1/2 oz) ) coconut flour
20 g	1 oz) chia seed
2	scoops of BN Protein

Method

Step 1
300°F (fan-forced).
Step 2
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder in a blender or food processor and blend until creamy and combined - alternatively, you can do this by hand in a large bowl.
Step 3
Add the BN Protein, coconut flour and chia seeds and mix through.
Step 4
Rest for 10 minutes to allow the chia and coconut flour to expand.
Step 5
2 cm wide and 26 cm long.
Step 6
Spoon batter into the tin - at this stage, you can decorate the bread with flaked coconut or sliced banana before baking.
Step 7
Bake for 30 - 45 minutes (a skewer inserted into the centre should come out dry).
Step 8
Cover the top with foil if over-browning.
Step 9
Remove from the oven and cool before turning out the loaf. Enjoy!