Banana Bread Loaf

May 10, 2017

Banana Bread Loaf

This fantastic Banana Bread Loaf is perfect for lunch boxes, toasted for breakfast or an afternoon snack.

It is moist, freezes well and is the perfect recipe to start with when using green banana flour.

It doesn't need any other thickeners, simply mash the bananas and combine in a bowl with a wooden spoon or whisk.

I often double this recipe and freeze 1 loaf for later.

Banana Bread Loaf

⅓ cup green banana flour
1½ teaspoons bicarbonate soda
pinch salt
2 teaspoons ground cinnamon
½ cup organic coconut sugar
3 free range eggs
¼ cup coconut oil - melted
¾ cup overripe bananas - mashed
½ cup coconut milk
¼ cup greek or coconut yoghurt
⅓ cup organic coconut chips

Pre-heat the oven to 170C.
Grease and line a medium loaf tin with baking paper.
In a stand mixer or food processor combine all ingredients and beat for 2 minutes.
Pour into a loaf tin and sprinkle with coconut chips, gently pressing into the mixture.
Bake for 1 hour.
Cool on a wire rack, drizzle with honey if desired.
Slice and freeze, or store in an airtight container for up to 3 days.

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