The Chronicle




Try this healthy banana bread made with less sugar and no butter. Best of all it’s still as sweet as ever.


100g (1 cup) coconut flour

160g (1 ¼ cups) wholemeal spelt flour

3 1/2 teaspoons baking powder

40g (½ cup) desiccated coconut

1 teaspoon ground cinnamon

50g (⅓ cup) coconut or rapadura sugar 3 large bananas, mashed (310g flesh), plus 1 extra, for decoration

3 eggs 80ml (⅓ cup) olive oil

160ml (⅔ cup) oat, soy or rice milk Maple syrup, to serve (optional)

METHOD Step 1:

Preheat oven to 180C/ 160C fan forced. Grease and line a 7.5cm deep, 22.5 x 8.5cm (base measuremen­t) loaf pan with non-stick baking paper, allowing the long sides to overhang.

Step 2:

Combine the flours, baking powder, coconut, cinnamon and sugar in a large bowl. Make a well in the centre. Add the banana, eggs, oil and milk and stir to combine. Pour the mixture into the prepared pan. Smooth surface. Very finely slice the remaining banana. Place banana slices, overlappin­g each over, to cover the entire surface of the loaf. Step 3:

Bake for 45-55 minutes or until a skewer comes out clean when inserted in the centre. Slice and serve with a drizzle of maple syrup if desired.

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