Author Notes
Baked goods to do not have to be a guilty pleasure! When the right ingredients are selected, you can turn sweets into a delicious and nutritious snack option. Prana’s Kilimanjaro trail mix is a great way to spice up this gluten-free banana and coconut loaf – it combines almonds, cashews and walnuts with vegan chocolate chips (70% cacao), cranberries sweetened with apple juice and sultana raisins. The use of coconut palm sugar, coconut oil and grated coconut lends a delicious flavour and a long list of health benefits. —PRANA Organic
Ingredients
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2 cups
gluten-free all purpose flour
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2 tablespoons
baking soda
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1/2 teaspoon
sea salt
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1/2 cup
coconut surgar
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1/3 cup
coconut oil, plus some for greasing
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4
bananas
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1/4 cup
homemade almond milk
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1 tablespoon
vanilla extract
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1 cup
PRANA organic Kilimanjaro deluxe chocolate mix
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1/2 cup
grated coconut
Directions
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Preheat oven to 350°F (180°C) and grease a baking dish with a bit of coconut oil.
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In a small bowl, whisk together flour, baking soda and sea salt. Set aside.
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In a large bowl, mix together the sugar and oil. Add the bananas. Mix in the almond milk and vanilla, stirring until well combined.
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Add the dry mixture to the wet mixture, stirring until just combined.
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Add the Kilimanjaro mix and coconut. Stir until just combined.
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Transfer mixture to the baking dish (should be three-quarters full).
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Bake in preheated oven for 50 minutes or until cake is golden brown on top and a toothpick inserted in the centre comes out clean.
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Remove from oven, let cool, slice and serve.
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