About the Recipe
Made with part flour, part desiccated coconut, this banana bread is deliciously moist and high in protein
Ingredients
3 over-ripe bananas
12 chopped dates
2 eggs
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 tablespoon cinnamon
Pinch of salt
1 tablespoon baking soda
1 ¾ cups granulated coconut sugar
1 cup desiccated coconut, plus a sprinkling for the top
1 ½ cups plain flour
Maple syrup to glaze
Preparation
Pre-heat your oven to 180C. Using a fork or a potato masher, mash up the bananas to a purée consistency. Beat the eggs in a cup, then add them to the bananas along with the coconut oil, vanilla, cinnamon, salt and baking soda. Mix the ingredients well before adding the sugar, coconut and flour. Mix well taking care not to over-mix it.
Line and grease a loaf tin then pour the batter into it. Top with some desiccated coconut then place the tin in the oven and bake for one hour.
Once cooked, place the tin on a cooling rack and allow to cool for about 10 minutes. Remove the banana bread from the tin and cool on the rack for about 30 minutes before serving. If you can’t wait, get stuck straight in but if you want to slice it neatly it’s best to allow it to cool.