185 ml (3/4 cup) coconut oil, melted
200 g (2 cups) almond meal
60 g (½ cup) coconut flour
80 g (½ cup) teff flour
2 teaspoons gluten-free baking powder (any healthfood store will stock this)
60 ml (1/4 cup) almond milk
1 teaspoon ground cinnamon
1 vanilla pod, split and scraped (or 1/4 teaspoon of the powdered jazz)
60 ml (1/4 cup) maple syrup (or raw honey, coconut nectar or rice malt syrup)
2 super-ripe bananas, roughly mashed
60 g (1 cup) shredded coconut, plus extra to decorate
370 g (2 cups) cubed mango (fresh or frozen)
Preheat the oven to 180°C. Grease a 20 cm loaf tin with a third of the coconut oil (about 60 ml).
Mix the almond meal, flours and baking powder together in a big bowl. Add the rest of the coconut oil and the eggs, almond milk, cinnamon, vanilla and maple syrup and mix until well combined. Stir in the mashed banana, then gently fold through the shredded coconut and mango cubes.
Spoon the mixture into your loaf tin and sprinkle with a few more shards of coconut. Bake for 30–40 minutes – it should be golden on top, and you can always poke it in the middle with a skewer to check it’s perfectly cooked (the skewer should come out clean). Let it cool a little in the tin and then enjoy while still warm. The house should smell pretty good!
This is en edited recipe extract from Lola Berry's Summer Food by Lola Berry – published by Plum, RRP $24.99.