Healthy Banana and Coconut Bread

Lovely combination of coconut bread with caramelised banana.

Try adding some Banaban Organic Coconut Crunch, Banaban Virgin Coconut Oil and Banaban Organic Coconut Sugar to this recipe for a really healthy alternative.

Banaban Organic Coconut Cream is now available


Ingredients (serves 8)

1 1/2 cups (225g) self-raising flour
1/2 cup (45g) desiccated coconut
(substitute with Banaban Organic Coconut Crunch)
1/2 cup (100g) brown sugar
(substitute with Banaban Organic Coconut Sugar low Gi 35)
1 egg, lightly whisked
1/2 cup (125ml) vegetable oil (substitute with Banaban Virgin Coconut Oil )
1/2 cup (125ml) Banaban Organic Coconut Cream
2 cups mashed ripe banana
20g butter
2 ripe bananas, extra, peeled, thickly sliced
Butter, to serve

Preheat oven to 180°C. Grease a 10 x 20cm loaf pan. Combine the flour, coconut and sugar in a large bowl and make a well in the centre.

Combine the egg, oil, coconut cream and banana in a small bowl. Add to flour mixture and use a wooden spoon to gently stir until just combined.

Pour into the prepared pan and smooth the surface. Bake in preheated oven for 45 minutes or until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool.

Melt butter in a large frying pan over medium-high heat until foaming. Add the sliced banana and cook, turning occasionally, for 1-2 minutes each side or until caramelised.

Preheat grill on high. Use a serrated knife to cut the banana and coconut bread into thick slices. Toast banana bread under preheated grill. Serve toasted banana bread with extra butter and caramelised banana.

Overripe, unpeeled bananas can be stored in the freezer in plastic bags for later use in this recipe. Simply defrost in the microwave and mash