Recipe
Preheat the oven to 170°C fan and line a loaf tin with baking paper.
In a large bowl, whisk together the melted butter, mashed bananas, eggs, and vanilla.
Add the almond flour, rolled oats, seed and coconut mix, baking powder, cinnamon, and salt. Stir until just combined.
Check the batter. It should be thick but spoonable. If it is too stiff, mix in 2 to 3 tablespoons of yogurt or milk.
Pour the batter into the loaf tin and smooth the top.
Bake for 60 to 70 minutes. Check at 55 minutes.
Cover loosely with foil if the top browns too quickly.
The banana bread is done when a skewer comes out mostly clean with a few moist crumbs.
Cool in the tin for 15 minutes, then transfer to a rack to cool fully.
Store in an airtight container for up to 3 days at room temperature or freeze in slices. Toast slices straight from the freezer if desired.
Do not add baking soda. The full rise comes from baking powder. This batter also works well for muffins baked for 22 to 25 minutes at 170°C.