It might be something embedded into British blood but I really do enjoy baking. It’s a hybrid of art and science with a result of delicious, warm, sweet goodness.. .what’s not to like?
I especially love finding healthier alternatives for those traditional home comforts, mainly because it gives me an excuse to eat double the portion 😉
I don’t have a particularly sweet tooth and much prefer cooking savoury dishes to baking sweet things. However, when I do fancy something sweet I usually prefer the traditional classics.
One of these is banana bread – a comforting and satisfying afternoon treat, perfect with a cup of tea (and maybe a cheeky spread of peanut butter…mmm). The texture of bananas makes them a great ingredient for baking and when at the right ripeness they create a natural sweetness meaning less sugar/sweetener is needed. Bananas are also full of potassium and fibre.
This bread was honestly one of the best things I’ve ever made! The texture was soft, moist and fluffy. The flavour was on point with most of the sweetness coming naturally from the bananas and coconut flour. Ok, I’ll stop tooting my own horn now and go onto the important bits..
As an avid lover of ANYTHING coconut I usually reach for coconut flour when I bake. It’s a fantastic alternative to white, refined flour being lower in carbs with a sweet nutty taste. The only downfall is that it has quite a dry texture that makes, for example pancakes, easily fall apart, so is only suitable for certain bakes; this being one of them! Coconut flour is gluten-free, rich in fibre, full of healthy fats and packed with protein
The cinnamon in the recipe really complements the flavours of coconut and banana – cinnamon is great for regulating blood sugar levels. The maple syrup gives it that delicious sweetness and is a great alternative to white refined sugar.
My biggest tip? For the best result the bananas MUST be very ripe and have some sexy brown bits… trust me, be patient.
- 1 cup coconut flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs, 2 egg whites
- About 3 very ripe bananas mashed
- 2 ½ tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 ½ tablespoons melted coconut oil
- Preheat the oven to 160c. Line a loaf tin with baking paper and grease with coconut oil.
- In a bowl mix together the coconut flour, cinnamon, baking soda, and salt.
- In a larger bowl mix the eggs, egg whites, bananas, maple syrup and vanilla. Don’t add the coconut oil yet!
- Add the flour mixture to the banana mixture, stirring until blended and smooth. Whisk in the coconut oil until blended. Scrape the batter into the prepared pan, smoothing the top with a spatula.
- Bake for around 40-55 minutes – check with a skewer inserted in the centre checking it comes out clean. Cool in pan for 15 minutes and then use the baking paper to lift the bread from the pan onto a cooling rack. I think it’s delicious served warm with a bit of natural yogurt and sprinkle of cinnamon!
Try our delicious range of coconut products including organic raw extra virgin coconut oil and organic coconut flour from the natural health star health shop
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