Banana + Coconut Bread

banana coconut bread bnmulti recipe

INGREDIENTS

400 g (14 oz) ripe banana

6 eggs

4 fresh pitted dates

2 teaspoons vanilla extract or 1 teaspoon vanilla bean paste

60 ml (1/4Cup)macadamia nut oil, coconut oil or cold pressed olive oil

1/2 teaspoon ground cinnamon

2 teaspoons gluten free baking powder

70 g (1/2 cup/ 2 1/2 oz) ) coconut flour

20 g (1/4 cup / 1 oz) chia seed (see notes)

METHOD

 Preheat your oven to 150°C / 300°F (fan-forced).

  1. Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy and combined  - alternatively you can do this by hand in a large bowl.
  2. Add the coconut flour and chia seeds and mix through.
  3. Rest for 10 minutes to allow the chia and coconut flour to expand.
  4. Lightly oil one loaf tin and then line with baking paper -  The size I used was: 10 1/2 cm wide and 26 cm long.
  5. Spoon batter into the tin - at this stage you can decorate the bread with flaked coconut of sliced banana before baking.
  6. Bake for  50 - 55  minutes (a skewer inserted into the centre should come out dry).
  7. Cover the top with foil if over-browning.
  8. Remove from the oven and allow to cool before turning out the loaf. Enjoy.

NOTES AND INSPIRATION

To pump up the protein – Add 2 tablespoons of BN Purely protein egg white powder, or a vanilla/ plain flavoured powder of your choosing