Coconut Banana Bread

This bread is healthy and tasty – perfect for a lunchbox treat!

Makes: 1 medium loaf (12 slices)
Preparation time: 10 minutes
Baking time: 70-75 minutes

coconut oil
250 ml (1 c) coconut flour
30 ml (2 T) tapioca flour
125 ml (½ c) almond flour
10 ml (2 t) cinnamon powder
10 ml (2 t) bicarbonate of soda
1 ml (¼ t) sea salt
125 ml (½ c) chopped walnuts
60 ml (¼ c) raisins
2 medium-ripe bananas
2 very ripe bananas
3 large eggs
125 ml (½ c) coconut milk
125 ml (½ c) unsweetened apple purée
5 ml (1 t) vanilla extract
2 ml (½ t) almond extract
desiccated coconut for sprinkling
butter or nut butter (see tip below) to serve

1 Preheat the oven to 180 °C. Line a loaf pan with baking paper or grease well with coconut oil.

2 Mix the flours, cinnamon, bicarbonate of soda and salt. Add the nuts and raisins and stir until well coated. Set aside.

3 Combine all the wet ingredients in a food processor and mix until smooth.

4 Add to the dry ingredients and mix until just well combined, do not overmix.

5 Pour the batter into the prepared pan and sprinkle with desiccated coconut.

6 Bake for 70-75 minutes until the centre is done (a testing skewer inserted in the middle should come out clean).

7 Cool on a wire rack and serve with butter or nut butter.

TIP: Blitz macadamia nuts with a little canola oil in a food processor until smooth to make nut butter.