• Holly

Coconut Banana Bread

Let me set the scene. It's been raining for 4 days straight here. I had a few speckled bananas eyeing me off, just begging to be transformed into something fabulous. I also decided that whilst drinking multiple cups of herbal tea it would be nice for the teapot to not look so lonely and to have a companion of sorts to accompany it through this dreary weather.


Cue my fantastic idea to whip those bananas into a far more fabulous destiny of being BANANA BREAD! (is it obvious that i've been getting a little bit of cabin fever?)


The recipe is fun-free, of course. You'll love it, so practice restraint or you'll end up like the chief taste tester and polish off half the loaf before you've even had time to taste it yourself.


To be shared amongst friends alongside a pot of dandelion chai whilst playing chess and watching the rain hit the waves as they dance below the ominously grey clouds. Serve warm, straight out of the oven if you know what's good for you!


Ingredients


Wet

3 over-ripe bananas (extra one cut in half for decoration)

3 eggs

1 tablespoon vanilla extract or seeds of 1 vanilla bean

1/2 cup melted coconut oil


Dry

1 cup almond meal

1/2 cup brown rice flour

2 heaped tablespoons of tapioca flour

1 teaspoon of baking powder

1 cup shredded coconut

1 cup coconut sugar

2-3 teaspoons of cinnamon

1/2 teaspoon of mixed spice

1/2 teaspoon of nutmeg

Pinch of celtic sea salt


Directions

Mash the bananas with a fork.

Whisk the eggs.

Melt coconut oil.

Add all wet ingredients together and stir.

Add all dry ingredients to wet ingredients and stir.

Pour into a lined loaf tin and for decoration slice the extra banana in half and place on top (flat side up).

Bake in a fan-forced oven for 50-60 minutes at 180 degrees celsius.

Serve when warm!


Enjoy x






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naturopath | holly@vynehealth.com.au | varsity lakes, gold coast

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