16 May Coconut and banana bread
I love me some banana bread and there’s nothing better than a slice straight out of the oven with some nut butter or tahini. So moist and the perfect comfort food as we head into the cooler months!
I’ve used spelt flour in this version (an ancient form of wheat) as some find it easier to digest than the common variety, but you could easily make this gluten-free by subbing in some gluten-free oat flour or some almond meal with a little coconut flour.
- 2-3 large ripe bananas
- 1/3 cup shredded coconut (extra to sprinkle on top)
- 1/2-3/4 cup coconut sugar (adjust to preference)
- 2 cups wholemeal spelt flour
- 1/4 cup olive oil
- 1/2 cup milk (dairy or alternatives)
- 2 tsp baking powder
- 2 free range eggs
- 1-2 tsp cinnamon
- 1 tsp vanilla essence or paste
- Preheat oven to 170 degrees Celsius.
- Grease a loaf tin and line with baking paper.
- Sift together spelt flour, sugar and baking powder and add in coconut.
- Beat together the eggs, milk, vanilla and oil.
- Add the egg mixture to the flour mixture and gently stir until just combined.
- Roughly mash the bananas with a fork (you can blend them to a puree if you like) and fold them into the mixture.
- Pour the mixture into the loaf tin- using a spatula to evenly distribute , and sprinkle some extra shredded coconut on top.
- Bake for approximately 45 minutes or until golden brown and skewer inserted into the centre removes clean.
- Adjust the sugar to your liking (I personally prefer a less sweet bread so use 1/2 cup).
- To make this gluten-free substitute the spelt flour for gluten free oat flour OR a combination of almond meal with a little coconut flour.