Everyone loves a good, old banana loaf. This has a slight twist with, of course, coconut. This cake loaf is really healthy without scrimping on taste. It uses honey instead of refined sugar, and coconut oil instead of butter. It is a great recipe to take along to a children’s party, or to give to a new Mum. As all new Mums need cake, that’s a fact! I’ve included some other ingredients that you could use, if you’re not feeling super healthy, or don’t have some of the ingredients. It does take an hour to cook but can be knocked up in 5 minutes. Plus it also keeps for 5 days in an air tight container.
Oven: 180 degC, 355 F
1/2 cup/ 125g coconut oil or butter
1/2 cup honey or brown sugar
3 large ripe bananas, mashed
2 cups desiccated coconut
Handful of sultanas
4 large free range eggs
Pinch of salt
Teaspoon of cinammon
1 cup of flour, plain, whole meal or buckwheat (which would make it gluten free)
1 teaspoon baking powder
Preheat the oven, grease your loaf tin, mash bananas and whisk eggs
In a pan, and on a low heat, melt the coconut oil/ butter and honey
Put the mashed bananas, coconut, honey and oil mixture, eggs, sultanas, salt and cinammon in a bowl and mix well.
Add the flour and baking powder and mix together until combined, don’t over mix.
Pour into loaf tin and bake for an hour. Check it’s cooked by sticking a knife into the centre and if it comes out clean it’s ready. Set your timer for 45 minutes to check the outside isn’t burning, and if it looks quite brown then turn the heat down slightly.