Coffee Banana Bread {GF, DF, SF, NFO}

You may be thinking – why coffee? Well, banana bread has well and truly been done (one of my favourite recipes coming from Lola Berry!) + I recently came across this awesome new product on the market from Naturamin Body!

Who isn’t addicted to coffee these days? I swear my Instagram feed is full of the memes, making me #notalone. Though, I’m not actually all that addicted – on holidays I tend to steer clear of the caffeine but during Uni and work I generally prefer to start the day with one cup (placebo or not, I feel more productive).

But, it turns out there are A LOT of people looking for alternatives in their desperate attempt to rid the addiction – which is where Naturamin Go Green Slimming Coffee can come in handy. Firstly, Naturamin Body use a Herbal Blend of Arabica green coffee which is already proven to assist with weight loss and detoxification. Secondly, the Go Green Slimming Coffee blend also includes calcium and chromium picolinate (high quality versions) to assist with further weightless (in combination with a healthy diet). So eating a box of donuts with a Go Green sachet isn’t going to work wonders, but the detoxifying effect + the added ingredients of Green Tea Leaf extract + Ginseng means this new product could be your new best friend (and slip easily into your morning routine!).

Having these properties in mind + the taste itself (I actually really enjoy it!) I thought to myself – this could really work in a mid morning/afternoon snack. Searching through some recipes I came across a very unhealthy, yet adaptable, recipe for an Espresso & Toffee Banana Bread by Once Upon a Cutting Board. Given that I have never tasted something remotely similar, I still think my adapted version works a treat! Considering the amount of the original loaf that is remaining (i.e. nada), then I guess some other people in my house agree too.

The Gluten Free Flour Blend which I use in this recipe isn’t critical, you could very easily use a brown rice/besan flour blend BUT it does work really well for the texture! As Lola uses almond meal in her bread, you could also sub this in if you have it handy – but keep in mind that will make the texture more crumbly. To make this blend, I just grabbed a scoop full of each ingredient from my local Flanneries – its super cheap and means you don’t have to buy a bag full if you don’t please too (but you still get the bulk price!). Find the recipe for my gluten free blend here.

Coffee Banana Bread

w Vegan Icing

{Gluten, dairy, sugar FREE}

{nut free option – don’t add walnuts on top!}

Ingredients:

3 large ripe bananas, mashed

1/2 cup water mixed with 1x Go Green Coffee sachet

2 cups KBS gluten free flour {3 parts besan, 2 parts potato starch, 1 part tapioca flour}

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon pink Himalayan salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 x Go Green Coffee sachet

1/4 cup organic coconut oil, melted

1/2 cup organic coconut sugar

2 eggs

1-1/2 teaspoons pure vanilla extract (sugar free)

1 & ½ cups coconut (shredded or chips)

Sprinkle of walnuts for topping

Method:

Preheat oven to 180°C and line a loaf tin with baking paper (or make individual cupcakes w cupcake moulds!).

Mash the banana in a small bowl, then the 1/2 cup boiling water with Go Green sachet

In a medium bowl, mix together all dry ingredients.

In a high speed blender, mix/pulse the coconut sugar and coconut oil for about 30 seconds total. Then add eggs one at a time, blending in between. Add the remaining wet ingredients + the banana & Go Green mixture and blend until combined. Add coconut chips to blender and blend once more.

Slowly pour the wet mixture into the dry ingredients, stirring with a spatula until well incorporated.  If mixture is lumpy, return to blender and blend on low until well combined.

Dont forget to share your creations with me by tagging me @kbsugarfree (IG!) xx

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