Chai Coconut Banana Bread

Dry

• 1 ¹⁄₂ cup gluten-free flour
• ¹⁄₂ coconut (desiccated)
• ³⁄₄ cups coconut sugar (or unrefined brown sugar)
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon Lairds chai mix
• ¹⁄₂ teaspoon cardamom powder
• ¹⁄₂ cup walnuts (chopped)
• 10 dates (chopped - super small)

Wet

• ¹⁄₂ cup non-dairy milk
• ¹⁄₂ cup vegan butter (melted soft at room temperature)
• 3 medium-sized super-ripe almost on its way out bananas
• 1 flax egg or egg replacer

‍

1. Preheat oven to 350F (175C), grease your loaf pans (3 small or 1 large one) and prepare your flax egg and leave aside
2. In a large bow, sift the flour and add the coconut, then add the rest of the dry ingredients
3. In a blender, add in the banana and non-dairy milk, mix until smooth but do not over blend.
4. Pour the wet into the dry, add in the flax egg and give it a good mix.
5. Pour into your banana bread tin or into little muffin cases
6. Place in the oven for 40- 50 minutes (time will vary depending on your oven and if you're making muffins then 15-20 minutes). Test at 30 minutes with knife test
7. Let it sit for 10 - 15 mins
8. Serve with some cream, butter or just eat it on its own
9. ♡ Say a prayer of gratitude, sprinkle a whole lotta love and serve with immense joy