Coconut banana bread
This bread is healthy and tasty – perfect for a lunchbox treat!
1 medium loaf (12 slices) Preparation time: 10 minutes Baking time: 70-75 minutes coconut oil 250 ml (1 c) coconut flour (see tip on pg 26) 30 ml (2 T) tapioca flour 125 ml (½ c) almond flour 10 ml (2 t) cinnamon powder 10 ml (2 t) bicarbonate of soda 1 ml (¼ t) sea salt 125 ml (½ c) chopped walnuts 60 ml (¼ c) raisins 2 medium-ripe bananas 2 very ripe bananas 3 large eggs 125 ml (½ c) coconut milk 125 ml (½ c) unsweetened apple purée 5 ml (1 t) vanilla extract 2 ml (½ t) almond extract desiccated coconut for sprinkling butter or nut butter (see tip below) to serve
1 Preheat the oven to 180 °C. Line a loaf pan with baking paper or grease well with coconut oil.
2 Mix the flours, cinnamon, bicarbonate of soda and salt. Add the nuts and raisins and stir until well coated. Set aside.
3 Combine all the wet ingredients in a food processor and mix until smooth.
4 Add to the dry ingredients and mix until just well combined, do not overmix.
5 Pour the batter into the prepared pan and sprinkle with desiccated coconut.
6 Bake for 70-75 minutes until the centre is done (a testing skewer inserted in the middle should come out clean).
7 Cool on a wire rack and serve with butter or nut butter.