This banana bread recipe is gluten-free as it uses coconut flour rather than regular wheat flour and no refined sugar. The raw honey or maple syrup can be omitted as the ripe bananas should be able to provide enough natural sweetness.
More closely resembling naan than a true flatbread, this has a pillowy, soft texture, thanks to the beaten egg white and baking powder. It’s great for mopping up juices from curries and stews. Let your imagination run free with the flavourings!