Banana bread is one of everyone’s favourite cafe choices, but unfortunately it’s typically packed with kilojoules of the nutrient poor variety. This banana coconut version is made from wholemeal flour, free from added sugars and much lower in overall kilojoules. Enjoy!
- 2 cups wholemeal self-raising flour, sifted
- ½ cup desiccated coconut
- 2 large ripe bananas, mashed
- 2 tablespoons organic coconut oil, melted (or replace with reduced fat margarine or butter).
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla essence
- 2 teaspoons baking powder
- ¼ cup natvia or stevia granules (alternatively you can use organic maple syrup)
- ½ cup skim milk
- 3 free range eggs
- Pinch of Himalayan rock salt
- Preheat your oven to 180 degrees (fan forced).
- Line a rectangle baking tin with baking paper.
- Combine the flour, coconut, cinnamon, stevia/natvia, baking powder and salt in a large mixing bowl and combine.
- In another bowl, whisk the eggs lightly.
- Add the milk, vanilla, bananas and coconut oil to the eggs and gently combine.
- Add the liquid mixture to the dry mixture and combine well. If the mixture appears too dry add a couple of extra tablespoons of skim milk.
- Pour the mixture into the prepared baking tin.
- Bake for 40-45 minutes, or until golden brown and cooked through.
- Leave to cool for 5 minutes before transferring to a cooling rack.
Serving tip – This is delicious toasted and spread with a natural peanut butter (I use Mayvers).