Awesome, healthy and happy COCONUT BANANA BREAD
I did some experimenting yesterday. Throwing a bit of this and bit of that in. General idea was banana bread. It worked so well, I had to share.
I used my Kitchenaid and again, like many of my favourite recipes, I only used one bowl so there was not a lot of washing up. WIN>
This is a good banana bread/cake to have pre or post workout. It's light on the stomach and full of protein and energy. A healthy snack for children's lunch boxes too.
So here is my awesome, healthy, happy, protein packed banana bread cake..
- 6 ripe bananas, peeled and roughly chopped
- 5 organic free range eggs
- 1/4 cup coconut oil
- 1/4 cup melted unsalted butter
- 1 cup dessicated coconut
- 1 tsp vanilla extract
- 1/2 cup almond meal
- 1/2 cup coconut flour
- 1/4 cup water
- 2 tsp baking powder
- 2 tbs chia seeds
- 1/4 cup rice malt syrup (use honey or maple syrup if you like)
- 1 banana cut length ways for the top (optional)
- 2 tbs coconut sugar for sprinkling over the top
Preheat your oven to 160 degrees (I use fan forced so adjust your oven accordingly)
To start, line a non stick bread tin with baking paper (Or lubricate your tin using an oil spray)
Add the eggs, butter, coconut oil, vanilla and rice malt syrup to your mixer. Mix on high for a couple of minutes. Or until the mixture is lighter in colour and filled with small bubbles.
Using a spatula fold in the banana, chia seeds, almond meal and dessicated coconut. Now gently fold the water, baking powder and the coconut flour in until well combined. The mix will be wet, but don't worry. Leave for 5 minutes while the coconut flour expands and absorbs the water.
Pour into prepared tin. Press that (optional) banana you've sliced lengthways into the batter. Now sprinkle the coconut sugar evenly over the top.
Bake in the oven for 45-50 minutes. Skewer test the middle to ensure it is cooked.