Co­conut banana bread

This bread is healthy and tasty – per­fect for a lunch­box treat!

YOU Low Carb - - Contets -


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.

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