No frills gluten free banana bread with coconut and passionfruit icing

I think it's fairly universally accepted that everybody loves banana bread. Although I (obviously) include myself in this category, I despise the fact that I wind up feeling like I need to do more than a few sit ups after I eat it (I never do the sit ups, but I do tell myself they might be a wise idea.)


I fiddled around for a while with this recipe, and I'm finally happy with it. Embarrassingly simple, devoid of many unnecessary ingredients, and free of post consumption sit up guilt, relative to some other options out there in the big bad world. I started with sour cream icing, and that tasted a bit like a really odd burrito, so now I've gone with coconut yoghurt, which is dreamy with both banana and passionfruit. Your icing, however, is your prerogative. 



2 LAAARGE and in charge super ripe bananas, or 3 small ones
1 egg
1 1/2 cups almond meal
3 tablespoons potato flour (Arrowroot would probably work too)
1 teaspoon vanilla bean paste
1 tablespoon natural peanut butter
1/2 cup milk of choice (I've tried with regular and almond to success)
2 tablespoons maple syrup (depending on the ripeness of your bananas, it works with just 1 tablespoon too)
2 teaspoons baking powder
3 teaspoons apple cider vinegar 

1/2 cup unflavoured coconut yoghurt
1 teaspoon vanilla bean paste
1 teaspoon maple syrup
2 passionfruits



1. Preheat the oven to 180 degrees Celsius.
2. In your food processor, throw in errything except the baking powder and vinegar. Process until smooth, and then add the baking powder and vinegar, stirring in thoroughly. Transfer to a silicon loaf tin (I had way more success getting it out of the tin when I greased it with butter, even though somebody told me you're not supposed to do this with silicon. I break the rulez)
3. Cook for 45 minutes to an hour/an hour and ten. Each loaf seems to have its own unique personality (although this may be my crap bomb of an oven) - check it and be the judge. 
4. Allow to cool before removing and serving, this will save you many headaches, I promise. The crest of the loaf will fall, but what matters is what is on the inside, ammirite? 
5. Once cool, mix together the coconut yoghurt, vanilla bean and maple. I tried to put mine in the freezer to harden it up a bit but to no avail. Perhaps a teaspoon of coconut oil would assist in this, if you're after aesthetic values. If not, no worries. Top with the passionfruit and eat.