apple happy faceCoconut Banana Bread


coconut banana bread

This recipe gives the best bread texture without the wheat. It is grain free and refined sugar free too.  It makes a dense bread and I think that coconut flour  is a personal taste which I am not fully bought over to.  In saying that I made this bread on Saturday evening last and it was gone by Monday morning…… I had the munchies last Sunday night because I was tired and a bit wired so if I had not had this bread in the press I could have easily gotten into the car to head to the shop for a sugar fix which I didn’t, so it served it’s purpose for me.   And I was not looking for something to eat again 30 minutes later.

One suggestion is that you could swap the coconut flour for ground almonds or ground porridge oats.  If using standard porridge oats  this will  not be a gluten free recipe.

1 heaped cup of chopped banana (approx. 2 bananas)
4 tbsp of coconut oil, melted
4 organic free-range eggs
4 fresh dates, pitted and chopped
1 tbsp pure maple syrup or raw honey
3/4 cup coconut flour
1/2 tsp baking powder
1/4 tsp unrefined sea salt
1/2 tsp cinnamon powder
1. Preheat oven to 350F / 175C.
Mash bananas with the chopped dates. If you find the dates are quite dry and hard, soak them first in warm water.
Whisk the eggs until fluffy and then combine with the mash.
2. Stir through the oil and maple syrup / honey.
Add the dry mixture and combine well. Put mixture in a loaf tin, greased and lined with baking paper. Smooth out the thick mixture with a spatula.
3. Bake for 35-40 minutes until browned.

Allow to cool completely on a wire rack before storing it or eat while still warm with some real butter chia jam and a hot cuppa on this wintry May Mid Summer evening (Tuesday!)

If you make it let me know how you get on.

Helen Byrne

Nutrition and Health Coach mob 0868067832