This bread is all my favourite things in one…delicious banana bread with the added texture and flavour of coconut flakes. This is a great afternoon snack but I adore it as a comforting breakfast, it tastes naughty but it’s not, I promise! The best way to enjoy it is thickly sliced and toasted – then either spread with butter or coconut oil or if your feeling really indulgent, top with coconut yoghurt and almond butter! I will be surprised if you can stop at one slice!!
4 ripe bananas
1/2 cup coconut oil
1/2 cup maple syrup/honey/agave (I used a mixture of 1/4 agave and 1/4 malt syrup)
2 cups spelt flour
2 tsp baking powder
1 cup desiccated coconut
1 cup coconut flakes
What to do…
Heat your oven to 180 degrees.
In a bowl, mash your bananas with a fork. Gently heat the coconut water and maple syrup together in a saucepan until the oil has melted.
Meanwhile add all the dry ingredients to the bananas.
In a separate bowl whisk the eggs together, then add them to the dry mixture.
Pour the oil and maple syrup into the mix and stir with a wooden spoon until thoroughly combined.
Grease a loaf tin with a small amount of coconut oil. Add 2 tablespoons of desiccated coconut to the tin, shake it around so that the coconut coats the sides of the tin.
Pour your mixture into the prepared tin. Cover the tin with a large piece of tin foil, allowing space for the bread to rise. Place in the oven for 50 minutes – 1 hour. Remove the foil half way through baking.
Ensure the bread is cooked by placing a knife through the centre, it should come out clean with no sticky bits on it.
Enjoy this healthy treat any time of day!