This bread is such a treat and super delicious. It's gluten-free, egg-free, dairy-free and packed with amazing nutrients! Excited?

This bread was inspired by the overly ripped organic bananas on my counter… Haha, we are not huge banana eaters. As I was looking at them, I remembered buying an amazing product which I to date have not before used. But as it popped into my mind, I thought. What a wonderful combination. This product is what I suspect to be the “secret” of the sponginess in this bread. It's called arrowroot.

Well, I'm super excited. Maybe you are already familiar with this amazing plant and it's benefits, and it's a real treat having it in my kitchen.

Let`s get started:

Ingredients

• 250 gram flour. I used jute flour which is gluten-free, but any gluten-free mix, or ancient, sifted dinkel flour is good.
• 1 tsp baking soda
• ¼ tsp himalayan salt
• 1 tsp ceylon cinnamon
• 4 Tbsp Arrowroot powder
• 100 gram melted extra virgin coconut oil
• 90 gram maple syrup
• 80 gram oat sour cream
• 4 large bananas (450 gram without the skin)
• 80 gram pumpkin seeds – optional topping

How

Turn your oven on. 175˚C. Over- and under heat.

• Add all the dry ingredients into a baking bowl, and mix it well
• Melt the coconut oil
• In another bowl, add the bananas and squeeze them with a hand blender
• Add the maple syrup and the sour cream into the banana pure and mix it.
• Now blend everything together. So not over mix it. Just blend it, and you`re done.
• Get a loaf pan and cover it with non-stick paper. Pour the dough into the loaf pan.
• If wanted, add your pumpkin seeds and cover the top of the bread with them.
• Place the bread in the middle of the oven, and let it bake for 60 minutes.
• Let it cool a little before cutting it.

Well, there you have it. Hope you will enjoy it as much as I did.