Banana Bread Recipe
Light, moist and completely delicious. This one is a definite winner all round, and one of my tastiest healthiest bakes… Yes, really! Warm out of the oven, slathered with a light (or thick) layer of butter, or with some thick yogurt (coconut of course!) and a generous helping of fruit puree. It’s perfect any time of the day, and makes a delicious power snack. Full of hidden chia seeds, it’s packed full of superfoods and is completely allergy friendly. Wrap in foil and store for up to 2-3 days in a cool, dry place.
Servings Prep Time
1Loaf 10Minutes
Cook Time
1Hour
Servings Prep Time
1Loaf 10Minutes
Cook Time
1Hour
Ingredients
Instructions
  1. Pre heat the oven to 160*C Fan / 180*C / 350*F / Gas Mark 4. Line a 1kg baking tin with parchment paper and set aside.
  2. Beat the Coconut Oil and Sugar together in a mixing bowl until creamy, and well mixed
  3. Gradually add the other ingredients to the mixture, stirring until fully combined.
  4. Transfer the mixture into your pre-lined tin.
  5. Bake in the centre of the oven for 45 mins – 1 hour. After this time, check the cake is cooked through by inserting a skewer into the centre of loaf. If this comes out clean, remove the cake from the oven. If not, put back in the oven, checking every 5 minutes.
  6. Once cooked, take out the oven. Leave the loaf in the baking tin for around 5 minutes, before removing onto a wire rack to cool.
  7. Once cool, wrap in foil and keep in an air tight container for 2 – 3 days.

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