Is there anything better than having a recipe up your sleeve that is easy, super quick and majorly impressive when you serve it to family and friends?
Homemade banana bread is just one of those things that everyone loves. It’s tasty, dense and comforting. And when it’s in the oven…oh the smell! I’ve upped the ante by giving banana bread a coconut spin and I gotta say, it’s a real winner.
If you get hit with a last-minute afternoon tea, find out family are unexpectedly dropping by or you’ve arranged a visit with friends – this will sort you out.
I’ve made this bread / loaf / cake a bunch of times and it’s so easy because it takes no time to whiz together – just 20 seconds to be exact – and it comes out of the oven perfect, EVERY TIME. Oh and this beauty freezes well, too.
Tip: Coconut sugar is great as it’s not as sweet as regular sugar and adds a lovely caramel colour to the bread. If you don’t have coconut sugar, you could try replacing it with brown sugar. The toasted coconut on top adds a great crunch – you could also try a sprinkling of coconut or brown sugar for extra texture and sweetness.
- 2 cups self-raising flour
- 1 cup coconut sugar
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 4 small ripe bananas
- 270ml can coconut milk
- ½ cup shredded coconut
- Preheat the oven to 180˚C and line a loaf tin with baking paper or spray with coconut oil or baking spray.
- Insert the kneading / crushing blade to the bowl. Add the dry ingredients, then the banana and wet ingredients.
- Combine on speed 9 for 10 seconds. Scrape the sides of the bowl with a spatula. Mix again on speed 9 for another 10 seconds.
- Pour the batter into the loaf tin. Evenly sprinkle the shredded coconut on top.
- Bake for 45 minutes. Allow to cool slightly then slice and serve.
Are you making this at home? I would love to see it! Share a pic with the tag #vegetaraianmakes so I can check it out. Happy cooking!
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