One of my all time favourite breads is banana bread, especially Chai Spiced Coconut Banana Bread. Before moving to Daydream Island, I used to bake lots of it in my kitchen and loved to vary the ingredients depending on how I felt or the result I wanted to achieve.
We always seemed to have a couple of bananas sitting in the fruit bowl on the counter ripening, and eventually, blackening into those sweet little gems that make for the very best banana bread. I suggest you pop your bananas in the fridge for a week before making this gluten and dairy free yummy so that they get extra black, because the darker they get, the more sweet they become, so be sure to keep that in mind the next time you think your bananas are too far gone for human consumption.
This Chai Spiced Coconut Banana Bread Rocks! I love it because it’s so simple to make and it’s yummy on it’s own or pimped out with all sorts of delicious toppings such as nut butter, smashed banana and organic yoghurt or ricotta and honey. It works with a cuppa or even a green smoothie for breakfast.
And what’s not to love about all the health benefits too. Bananas are energy food and a great source of potassium, they offer essential minerals for maintaining normal blood pressure and heart function. They add moisture and natural sweetness to the bread, which means you don’t need as much sugar or oil. Coconut flour is loaded with soluble fibre that is great for healthy digestion and also helps to lower cholesterol. The macadamia nut oil is a delicious source of monounsaturated fats that can help support good health and wellbeing too.
I’d love to know, what’s your all time favourite bread? Do you pimp your banana bread out? Or prefer it on it’s own?
Chai Spiced Coconut Banana Bread
300 grams smashed ripe banana
3 free range eggs
60 grams raw honey or organic maple syrup
1 teaspoon vanilla
60 grams macadamia nut oil or cold pressed olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon organic ginger powder
1/4 teaspoon cardamom powder
1/4 teaspoon ground cloves
1/4 teaspoon ground star anise
pinch of ground black pepper
1/2 teaspoon bicarb soda + 1 tbsp lemon juice
200 grams coconut flour
1 cup desiccated coconut
25 grams ground flaxseed (linseed)
Step 1: Preheat your oven to 160 C.
Step 2: Combine smashed banana, honey, oil, cinnamon, ginger, cardamom, ground cloves, black pepper, vanilla, eggs, bicarb and lemon. (The lemon activates the bicarb). You can do this by hand, in a large bowl or with a good blender.
Step 3: Add the coconut flour, desiccated coconut and flaxseed and mix well.
Step 4: Lightly oil one loaf tin and coat liberally with desiccated coconut – this will prevent the bread from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
Step 5: Spoon batter into the tin and bake for 45 minutes to 1 hour. It is cooked when you insert a skewer into the centre and it comes out dry.