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.
2 cups gluten-free all purpose flour
2 tsp baking soda
½ tsp PRANA unrefined Algarve sea salt
½ cup PRANA organic coconut palm sugar
⅓ cup PRANA organic coconut oil, plus some for greasing
4 bananas, mashed
¼ cup homemade almond milk
1 tsp vanilla extract
1 cup PRANA organic Kilimanjaro deluxe chocolate mix
½ cup PRANA organic finely grated coconut
Preheat oven to 350°F (180°C) and grease a baking dish with a bit of coconut oil.
In a small bowl, whisk together flour, baking soda and sea salt. Set aside.
In a large bowl, mix together the sugar and oil. Add the bananas. Mix in the almond milk and vanilla, stirring until well combined.
Add the dry mixture to the wet mixture, stirring until just combined.
Add the Kilimanjaro mix and coconut. Stir until just combined.
Transfer mixture to the baking dish (should be three-quarters full).
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.
Remove from oven, let cool, slice and serve.