Coconut banana bread

By admin
02 February 2016

This bread is healthy and tasty – perfect for a lunchbox treat!

Get more delicious LCHF dishes in our Low-Carb recipes booklet here Get more delicious LCHF dishes in our Low-Carb recipes booklet here

Makes: 1 medium loaf (12 slices) Preparation time: 10 minutes Baking time: 70-75 minutes

  • coconut oil
  • 250 ml (1 c) coconut flour
  • 30 ml (2 T) tapioca flour
  • 125 ml (½ c) almond flour
  • 10 ml (2 t) cinnamon powder
  • 10 ml (2 t) bicarbonate of soda
  • 1 ml (¼ t) sea salt
  • 125 ml (½ c) chopped walnuts
  • 60 ml (¼ c) raisins
  • 2 medium-ripe bananas
  • 2 very ripe bananas
  • 3 large eggs
  • 125 ml (½ c) coconut milk
  • 125 ml (½ c) unsweetened apple purée
  • 5 ml (1 t) vanilla extract
  • 2 ml (½ t) almond extract
  • desiccated coconut for sprinkling
  • butter or nut butter (see tip below) to serve

1 Preheat the oven to 180 °C. Line a loaf pan with baking paper or grease well with coconut oil.

2 Mix the flours, cinnamon, bicarbonate of soda and salt. Add the nuts and raisins and stir until well coated. Set aside.

3 Combine all the wet ingredients in a food processor and mix until smooth.

4 Add to the dry ingredients and mix until just well combined, do not overmix.

5 Pour the batter into the prepared pan and sprinkle with desiccated coconut.

6 Bake for 70-75 minutes until the centre is done (a testing skewer inserted in the middle should come out clean).

7 Cool on a wire rack and serve with butter or nut butter.

TIP: Blitz macadamia nuts with a little canola oil in a food processor until smooth to make nut butter.

Get more delicious low-carb dishes in our Low-Carb recipes booklet here


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