This recipe for banana coconut bread is a delicious solution when I find I have a surplus of very ripe bananas. It uses coconut and spelt flours but whole wheat or other flours would also work.
I also regularly make this with 100% spelt flour and substitute apple puree in place of bananas. Adding cinnamon, cranberries or raisins, also works as well as using chicory in place of coffee.
- 4 or 5 mashed very ripe bananas
- 2 tbsp ground flax seeds
- 1/3 cup black coffee
- 1/3 cup coconut oil
- 1 tbsp blackstrap molasses
- 2 tsp pure vanilla extract
- 1/4 cup crumbled pecans/walnuts
- 2 tbsp of coconut flakes
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 cups spelt flour
- 1/2 cup of oat flakes
- Preheat the oven to 180°C (350°F).
- Lightly grease a 9 x 5-inch loaf pan and set aside.
- In a large bowl mash the bananas until almost smooth.
- Stir the wet ingredients into the banana and mix well.
- One by one, stir the dry ingredients into the wet mixture, keep stirring until there are no flour patches at the bottom of the bowl.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
- Bake for 45 to 55 minutes or until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
- Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove from the pan, placing it directly onto the cooling rack until completely cooled.
- Once cooled your banana coconut bread is ready to slice. It will keep in the fridge for 3 to 4 days, or it can be frozen for 4 to 6 weeks