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  • Roz McIntosh

Beautiful Banana and Coconut Bread


The perfect simple banana bread! This is a must try and a recipe that I keep going back to again and again, because it is so easy and I usually have all the ingredients on hand.

If you have the time and patience, getting your kids into the kitchen with you is a great way of inspiring them to take an interest in food and also learn a valuable life skill ... feeding themselves!

This recipe is a good one to do with children. It is just a throw in a bowl and mix up job, nothing too fussy! It is also gluten and dairy free and uses dates and banana for sweetness, which shouldn't send them into overdrive for the rest of the day!

This banana and coconut bread is perfect for lunch boxes, after school snacks or even breakfast it is so darn healthy!

Banana and Coconut Bread

Ingredients

  • 1/2 cup coconut oil, melted and cooled (you could also use olive oil or butter)

  • 4 eggs

  • 1 tsp vanilla

  • 3 ripe bananas mashed

  • 14 fresh dates, chopped and pitted (alternatively use dried dates and soak in hot water beforehand to soften).

  • 1 cup brown rice flour (you could also use almond meal, spelt or buckwheat)

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • pinch salt

  • 1 cup desiccated coconut

  • 1 banana (cut in rounds)

Method

  1. Heat the oven to 180ºC. Grease and line a loaf tin.

  2. In a large bowl whisk together melted and cooled coconut oil, eggs and vanilla.

  3. Stir in the mashed banana and chopped dates.

  4. Sift in the flour, baking soda, cinnamon and salt. Then add the coconut and combine well.

  5. Pour into the lined loaf tin.

  6. Place the banana which has been split lengthwise on top and sprinkle with pumpkin and sunflower seeds.

  7. Bake at 180ºC for 45 mins.

Delicious fresh out of the oven with a cup of tea!

YUMMO!


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