A foodie's journal

Banana and coconut bread

Joana, April 2014

 

What’s good about it:

Bananas are a great energy food and a great source of potassium and full of essential mineral. They add moisture and sweetness to baked goods, which means you can reduce the amount of sweetener and oil considerably. Coconut flour is packed with soluble fibre that is great for healthy digestion and helping to lower cholesterol. The chia seed pumps up the omega 3 in the bread.

 

Recipe:

Makes 1 loaf

400 g ripe bananas

5 free range / organic eggs

4 fresh pitted dates (or 1 tbsp of honey)

2 teaspoons vanilla extract

60 ml (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) coconut flour

1/4 cup almond flour

20 g (1/4 cup) chia seed

 

Directions:

* Preheat your oven to 170 C.

* Combine banana, dates, oil, cinnamon, vanilla, eggs, almond flour 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.

* Spoon batter into the tin – at this stage you can decorate the bread with flaked coconut, flaked almond or sliced banana before baking.

* Bake for 50 – 55 minutes

* Cover the top with foil if over-browning.

* Remove from the oven and allow to cool before turning out the loaf.

* Keeps in the fridge covered for up to 1 week

 

Serving Suggestions:

Ricotta & Honey

Almond /Nut Butter

Plain & Simple

Sliced banana & honey

Raspberry & Blueberries