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.