I love the combination of bananas and coconut and this recipe gives a lovely moist bread..well, it’s almost a cake. I call it a loaf because I bake it in a loaf tin, but you could equally bake it in a cake tin and call it a cake…perhaps add some frosting on top..yum! This is Gluten Free too and I used my new obsession for sugar replacement, coconut nectar! However, you could use another sugar replacement if you don’t have any of this in your store cupboard.
You could add walnuts to this or even play around with some spices too!
3 ripe bananas, peeled and mashed
3/4 cup almond flour
1/4 cup coconut flour
2 tblspns coconut oil
1/4 cup coconut nectar (you could use honey, maple syrup or ethyritol instead)
3/4 tspn baking soda
1/2 tspn salt
1/4 cup unsweetened desiccated coconut
1 tspn vanilla essence
1 tspn ground cinnamon
- Preheat the oven to 175C/350F degrees.
- In one bowl, blend all the dry ingredients. In another bowl whisk the eggs until light and frothy, then add all the other wet ingredients.
- Combine the mixtures and blend well.
- Pour into a greased and line loaf tin and bake for 30-40 minutes until firm on top.
- Eat and enjoy!