I am writing quickly tonight folks for two reasons. One, the elf is asleep next to me with a cold and I don’t want to wake her with my vigorous and enthusiastic typing and, two, I think this coconut banana bread is my Scottish play. You know, starts with an M ends with an H and while I don’t think the kitchen ceiling will fall on us, we’d best tread lightly and quickly. My lovely friend Sharni gave me this coconut banana bread recipe after I tasted and fell in love with it on a playdate. Our girls are pretty much the same age and Sharni is a chef so our outings are a match made in playdate heaven. Sharni is still in one piece so I think it is safe to share this wonderfully sweet, coconut-y, banana laden bread with you. It’s sugar-free and wonderful.
I do not blame the bread on the trials that have plagued this post. How could anything so sweet and perfect be to blame? Still…it’s taken some doing to get here. My last post, Kimchi Mushroom Burgers was supposed to be about this coconut banana bread but throw in a very average photo shoot and a daft Great Dane pup in to the mix and the post went to pot. However, the burgers are amazing so no harm, no foul.
Fast forward to yesterday and another batch of bread, a better photo shoot and things were looking up. I even spent the day in big people world with a girlfriend working on a script while the husband and the elf played at the park. Win. I had also (index finger to nose) hidden the bread in case I wanted to shoot something different when I got home. See, I’m a planner. No Great Dane was going to rain on my parade again. No Siree Bob.
Abridged version? The fluffing dog (I am cutting back on my swearing now the elf is a mimic) found the bread cleverly stashed at the back of the counter behind the utensils, wrapped in baker’s paper. Seriously, someone should train that great behemoth of a bottomless pit. Honestly, these people who get dogs and don’t train them…
So before the giant four-legged kitchen slug gets wind that I am even thinking about coconut banana bread, I will give you the recipe. This recipe makes a loaf denser than your average banana bread because it is LOADED with bananas. And coconut. Combined, these ingredients deliver a lovely, textured bread that, with some rice malt syrup, is sweet enough to make sugar completely unnecessary. Sharni uses eggs in her bread batter, I have simply substituted flax eggs. Easy as pie. Or bread. I hope you enjoy it. And if after you make this coconut banana bread a rather large, black Great Dane pup turns up at your kitchen door. Send the dopey thing home, would you?
Oh, I almost forgot. This recipe is in weights – I am told it’s the only way it works. And thank you Sharni for sharing your wonderful bread.
- 450 grams smashed ripe banana
- 2 flax eggs or regular eggs
- 120 grams rice malt syrup
- Seeds of 1 vanilla bean
- 180 grams wholemeal spelt flour
- 175 grams desiccated coconut
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- Preheat oven to 160 degrees C.
- Lightly grease or line a medium bread pan with parchment
- In a large bowl, sift together the dry ingredients.
- In a separate bowl combine the wet ingredients including the banana.
- Pour the dry ingredients in to the wet and stir to combine. Do not over-mix
- Bake in the oven for 1 hour.