banana bread



8 bananas-ripe

8 eggs

1 cup coconut spread (I’m going to try coconut oil next time)

2 tsp vanilla

1 cup coconut flour

4 tsp baking soda

loads of cinnamon (I think I used about 2 tbsp)

Heat oven to 175 degrees and line 2 square pans. You could use loaf tins I’m sure, but could take a little longer to cook than the square tins did

Mash the bananas in a large bowl and add eggs, vanilla and coconut spread. I blended it with my stick blender because I couldn’t get the spread to mix properly.

Once the wet ingredients were blended well, I added all the dry ingredients and gave it a quick blend again. It was very runny and I was tempted to add more flour but judging from past recipes, decided not to as I’ve done that before and regretted it.

I then popped it into the 2 lined and greased tins and baked for about 30-40 mins. Check as per cake making-that is, with a skewer inserted to come out clean.

You could easily halve this recipe. At out place we always double, triple or quadruple everything , hence the large recipe here.

Enjoy this moist creation warm or it was yummy this morning straight out of the fridge. A great alternative to toast for breaky or for a snack.

I’m going to try some with a dollop of greek yoghurt and as Emily suggested some chopped walnuts on the top next time.

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