|400 g||(14 oz) ripe banana|
|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|
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.
Add the BN Protein, coconut flour and chia seeds and mix through.
Rest for 10 minutes to allow the chia and coconut flour to expand.
2 cm wide and 26 cm long.
Spoon batter into the tin - at this stage, you can decorate the bread with flaked coconut or sliced banana before baking.
Bake for 30 - 45 minutes (a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and cool before turning out the loaf. Enjoy!