Pan de plátano y coco sin gluten (vegano, paleo, AIP)

Ingredientes

• 110 grams tigernut flour
• 40 grams arrowroot
• 240 grams mashed ripe banana
• 30 grams shredded coconut
• 60 grams coconut sugar
• 50 grams coconut oil
• 1 teaspoon baking soda
• 1 tablespoon apple cider vinegar

Preparación

1. 1

   Preheat oven to 360° F (180° C)

2. 2

   Peel the bananas, put them in a large bowl and mash them with a fork. Add the coconut oil and apple cider vinegar and mix until well combined.

3. 3

   In a separate bowl, mix all the dry ingredients (tigernut flour, arrowroot, shredded coconut, coconut sugar and baking soda).

4. 4

   Then add the wet ingredients to the dry ingredients. Using a spoon, mix everything until well combined.

5. 5

   Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) loaf pan with a little bit of coconut oil and transfer the batter into the pan.

6. 6

   Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the banana bread, the knife should come out clean. And voilà!Bon appétit !