Banana + Coconut Bread


Mar 2014

Banana + Coconut Bread

Posted by Amanda Herries

Makes 1 loaf Serves 12 400 g (14  oz) ripe banana 6 free range / organic eggs 4 fresh pitted dates (see notes) 2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste 60 ml (2 fl oz/  1/4 cup)  macadamia nut oil, coconut oil or cold pressed olive oil half teaspoon ground cinnamon 2 teaspoons gluten free baking powder 70 g ( 1/2  cup/ 2  1/2   oz) ) coconut flour 20 g (1/4 cup / 1  oz) chia seed (see notes)

Preheat your oven to 150 C. (fan forced) 170 C ( no fan) Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined  – alternatively you can do this by hand in a large bowl. Add the coconut flour and chia seeds and mix through. Rest for 10 minutes to allow the chia and coconut flour to expand. Lightly oil one loaf tin and then line with baking paper –  The size I used was: 10 1/2 cm wide and 26 cm long. Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut of sliced banana before baking. Bake for  50 – 55  minutes ( a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning. Remove from the oven and allow to cool before turning out the loaf. Makes 1 loaf serves 12. keeps in the fridge covered for up to 1 week. (freezes well too)

Serves 12

Serving Suggestions: Ricotta + Honey Almond / Macadamia Nut Butter Plain + Simple Sliced banana + manuka  honey

Sourced by Theresa Cutter

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