recipe

BANANA COCONUT BREAD

July 30, 2021

Serves 8-10

 

 

Prep: 15 min

 

 

Cook: 45 min

 

 

 

 

 

35 g (¼ cup) coconut flour

 

 

1 teaspoon ground ginger

 

 

1 teaspoon ground cinnamon

 

 

1½ teaspoons baking powder

 

 

75 g (¾ cup) almond meal

 

 

25 g (¼ cup) desiccated coconut

 

 

4 large ripe bananas

 

 

3 eggs

 

 

2 tablespoons honey or pure maple syrup

 

 

2 tablespoons macadamia oil

 

 

1 teaspoon vanilla bean extract

 

 

 

 

 

1 Preheat the oven to 180°C. Lightly spray a 10 x 20 cm (base measurement) non-stick loaf tin with oil. Line the base and long sides with baking paper, extending over the sides.

 

 

 

 

 

2 Sift the flour, ginger, cinnamon, nutmeg and baking powder into a large bowl. Stir in the almond meal and coconut. Make a well in the centre.

 

 

 

 

 

3 Mash 3 of the bananas in a medium bowl. Add the eggs, honey, oil and vanilla. Pour the banana mixture into the well in the flour mixture. Fold in until just combined.

 

 

 

 

 

4 Spoon the mixture into the tin and smooth the surface with the back of a spoon. Cut the remaining banana into 4 long slices and gently press into the surface. Bake for 45 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Cover the top with foil if browning too quickly (see tips). Set aside in the tin for 5 minutes, then turn out onto a wire rack to cool.

 

 

 

 

 

Tip: The high nut content of this bread causes it to brown quickly. Check after 20–30 minutes of cooking time and cover the top with foil if necessary.

 

 

 

 

 

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