An easy homemade alternative to icky regular bread, and even better than gluten-free varieties because it has no grains or nuts!
4 whole eggs
1 egg white
4 tbsp liquid coconut oil
3/4 cup green banana flour
1 tbsp arrowroot flour
1 level tsp bicarb soda
1 level tsp baking powder
1 tsp salt
1 tsp apple cider vinegar
Note: this quantity fills a small loaf tin. Double the quantity to make a large loaf.
Handy items to have
Small oven bread loaf tin
Stick blender with whisk attachment
2 mixing bowls
Silicone spatula or wooden spoon
1. Pre-heat oven to 170 degrees Celsius, line a small loaf tin with baking paper
2. Sift the dry ingredients into a mixing bowl
3. In another mixing bowl use an electric whisk to mix the four whole eggs, until the mixture is fluffy
4. Add the apple cider vinegar and coconut oil to the dry mixture and stir
5. Pour the egg mixture in and gently stir to combine
6. Wipe out the egg mixture bowl, add the egg whites then use the electric whisk to mix thoroughly to form stiff peaks
7. Gently fold the egg whites into the batter using a silicone spatula or wooden spoon, trying to keep as much as possible of the egg white intact but ensuring it mixes in evenly
8. The batter should be quite runny at this point. Let it sit on the bench for a couple of minutes to absorb properly
9. Pour into the lined baking tin then place in the oven to cook for 20-30 minutes depending on your oven. A wooden skewer should come out clean when pushed down into the centre of the loaf
10. Once cooked, place a cooling rack over the top, hold onto that and the ends of the tin, carefully turn over and the loaf should come out of the tin onto the rack. Allow the loaf to cool slightly before slicing with a bread knife to serve
Tips: store in an air-tight container/bag on the bench in the kitchen for only 2-3 days. The bread will start to smell 'sour' when it turns. It may be safer to store in the fridge, and it should last longer, but the only downside is that cooked and refrigerated banana flour foods can firm up slightly and almost have a stale texture and taste. It's not stale of course, it's simply what happens to resistant starch when cooked and refrigerated.
Remember to keep the bread whole when storing, don't slice it all up then store it. This will ensure maximum freshness and the best texture possible.
This bread is definitely best served fresh but after a couple of days of being sealed in a container on the bench the bread it still fluffy and soft which is terrific! You can always toast the slices and serve with your favourite
spreads. I really like making healthy jams using pure gelatin powder, lemon, ripe fruit, and raw honey.
To make a loaf large enough to use for sandwiches, simply double the recipe quantities and still use only a small baking tin. You'll end up with a tall loaf perfect for healthy sangas!