Let’s go crazy for Coconut!
Coconut is just a wonderful ingredient. I went through years of my life avoiding it because my mum, bless her, said she didn’t like it so I inherited her belief. I am glad I decided to venture out on my own, because coconut is a godsend! Coconut is something we should all have in our diet, and the most fun is experimenting with different ways to do so. This bread is nice and easy, but very addictive, so be warned!
Have you ever used coconut flour? It is what I use so often now, as i never use refined flour, or anything with wheat in, and coconut flour can seriously hold it’s liquid – you don’t need much at all. A little coconut goes a long way! I don’t normally eat fruit due to the high sugar content, albeit natural, however I thought I would add bananas to this one, as they give it a lovely texture as well as a sweet taste. I had some left over that needed using before going on holiday, so thought i’d try them to my usual recipe and see what happened. You can omit this from the recipe if you wish, or use chopped pear instead.
- 2 tbsp coconut oil, melted and cooled
- 2 tbsp raw honey
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 tsp pink himalayan sea salt
- 6 eggs
- 2 tsp vanilla extract
- 2 bananas, mashed
- 2 tbsp desiccated coconut
- Preheat the oven to 350’F. Lightly grease a loaf tin with coconut oil.
- Combine the coconut oil and honey.
- In a large bowl, whisk the eggs, salt and vanilla extract. Then add in the coconut and honey mixture. Next, whisk in the flours until completely combined. Lastly, stir in the mashed bananas.
- Pour the mixture into the loaf pan, top with the desiccated coconut
- Bake for 45 minutes or until a toothpick comes out clean. Tip – if your coconut topping is browning fast, cover with foil for remaining 5-1o minutes to prevent burning.
- Allow to cool before serving. Keep refrigerated for as long as you can keep it. This usually gets devoured in a day or two!
Muchos love and bananas