400gm ripe banana
6 free range eggs
4 pitted dates
2tsp vanilla extract
1/4 ( 60ml) cup raw coconut oil
1/2 tsp ground cinnamon
2tsp gluten free baking powder
1/2 cup coconut flour
1/4 cup chia seed
Preheat oven to 150 C. (fan forced 170 C(no fan).
Combine bananas,dates, oil, cinnamon, vanilla, eggs and baking powder into blender or food processor and blend until creamy. Add the coconut four and chia seeds and mix through.
Rest for 10 minutes to allow chia and coconut flour to expand.
Lightly oil one loaf tim and line with baking paper and spoon batter into the tin - at this stage you can decorate the bread with flaked coconut or sliced banana before baking.
Bake for 50 - 55 minutes. Cover the top with foil if over browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes one loaf and serves 12. Keep in fridge, covered for up to 1 week