It was about time I tackled a grain and refined sugar-free loaf and my favourite has always been banana so a banana loaf it was. This was an experiment, using all the knowledge I have so far gained about these new products and how they work as opposed to ordinary flour, butter and sugar. I adjusted as I went and the recipe below is the result. This loaf has worked really well and tastes great. I made a coconut cream topping to go with it in case it was dry but it wasn’t bad at all. Oh, and I have used coconut sugar for the first time instead of honey or date puree. It gives a great, almost caramel flavour. Coconut sugar is a natural product made from the nectar of the coconut palm tree and doesn’t put stress on your blood sugar levels the same way that white sugar does and retains all its minerals and vitamins. It also has an extremely low glycemic index of 35. But there is some conflicting information on the internet and I am not completely convinced that this is not just another sugar which happens to be less bad than table sugar but I have tried it. If in doubt, use honey instead.