If you want to make someone's day, bake them this coconut banana bread! Because let's be honest, who doesn't love banana bread! I love it because it’s so simple to make, it’s yummy on its own or wonderful with all sorts of toppings such as coconut yoghurt, tahini, raw honey or smashed banana.
It goes perfectly alongside a cup of herbal tea as a snack or this week I've enjoyed it for breakfast toasted, topped with tahini, coconut yoghurt alongside a protein smoothie.
Ingredients:
Method:
Heat oven to 180 degrees celsius.
Add coconut, mashed banana, flour, baking powder, salt, and eggs to a bowl and mix together.
Melt coconut oil and syrup over low heat until coconut oil is melted. Pour this into the banana mixture and mix together until well combined.
Pour into lined loaf tin and bake for 50-55 minutes, until a skewer comes out clean. Wait for it to cool down slightly (20ish minute), slice up and enjoy while it’s still warm!
Enjoy!
Nat xx
Ingredients
Directions
Heat oven to 180 degrees celsius.
Add coconut, mashed banana, flour, baking powder, salt, and eggs to a bowl and mix together.
Melt coconut oil and syrup over low heat until coconut oil is melted. Pour this into the banana mixture and mix together until well combined.
Pour into lined loaf tin and bake for 50-55 minutes, until a skewer comes out clean. Wait for it to cool down slightly (20ish minute), slice up and enjoy while it’s still warm!
Enjoy!
Nat xx
This loaf is delicious, my teens love it too. I have made it many times, at times substituting other GF flours for brown rice flour depending on what I have in the cupboard, and it’s always worked out really well. Yum!
I’m so glad you’re enjoying Milly! It sure is a goodie, and so easy to make! 🙂
great – I was just wondering whether I could use spelt flour – you answered my wonder – thank you
Might be a silly question but in the recipe it says brown rice flour but in the instructions it says coconut flour. Does it matter which one? I know coconut flour require a lot of liquid but I have never used brown rice flour.
Oh gosh, sorry about that. Yes, use brown rice flour (I’ll update the recipe now). Thanks for pointing that out.
It actually says buckwheat flour
I have since updated the recipe to buckwheat flour as it’s a little higher in fibre and slightly more supportive of blood sugar compared to rice flours 🙂
So yummy! I used SF maple syrup instead of the brown rice syrup as its what I had at home and world fine.
So delicious. It didn’t rise at all so liked different to your picture but the taste is fab and I’ll be making it again!
So glad you enjoyed it!!