Sometimes – particularly at the weekend – we like to have a sweet treat for Breakfast. We also like to bake at the weekend, filling the kitchen and home with mouth watering aromas. This banana bread recipe is a treat, but not too indulgent, relying on coconut sugar for sweetness.
Ingredients for 2
- 225g flour (you can use white, buckwheat, rice or almond flour)
- 1/2 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
- 3 bananas
- 2 eggs
- 60g coconut sugar
- 1/2 can of full fat coconut milk
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tbsp cashew butter
- 1/2 tsp vanilla extract
- 200g creamed coconut (not coconut cream)
- Chopped nuts, seeds, coconut flakes
- Slices of fresh fig
Instructions (nice and simple!)
Preheat your oven to 180 degrees C.
Grease a loaf pan thoroughly with some coconut oil.
In a small bowl, combine and mix the flour, cinnamon, baking soda and salt.
Mash the bananas on a plate with a fork and set aside.
In a larger bowl, whisk together the eggs and coconut sugar until smooth. Add in the coconut milk and coconut oil, whisking until combined. Stir in the mashed bananas and vanilla until mixed.
Slowly stir in the dry ingredients and mix all together.
Pour the batter into the greased loaf pan and set the loaf pan in the oven. Bake for 50-60 minutes, or until the centre is set (you can test this by sticking a wooden tooth pick into the thickest bit of the cake and, if the stick comes out clean, the cake is ready). After about 40 minutes, when the top begins to brown, cover the bread with some aluminium foil for the remaining time.
Once the bread is baked, remove from the oven and let cool for at least 30 minutes before cutting.
In the meanwhile, prepare the icing by melting the creamed coconut in a water bath until liquid. Transfer to a bowl and mix in the cashew butter and vanilla until everything is combined and a smooth paste. Spread each banana bread slice with about 1 teaspoon of icing, sprinkle with some nuts, seeds, coconut flakes or top with a slice of fresh fig and let to set for about 20 minutes until the icing has hardened.
The bread will keep (when covered) for about 5 days.