Coconut Banana Bread : super easy to make and very delicious…
Are there any overripe bananas left in the fruit basket? No harm done, they will be perfect for making delicious recovery cakes such as the coconut banana bread we offer in this recipe! A butterless and eggless variation of the classic banana bread, the famous plumcake of American origin, enriched with chocolate chips and dried fruit.
Ingredients:
For a 20×11 cm (8×4 inch) loaf tin:
- 250 g (1 cup) coconut milk
- 200 g (about 2 medium) ripe bananas
- 200 g (1 2/3 cups) plain flour/ all-purpose flour
- 100 g (1/2 cup) brown sugar
- 60 g (1/4 cup) coconut oil
- 60 g (1/3 cup) dark chocolate chips
- 30 g (1/3 cup) desiccated coconut
- 10 g (2 tsp) baking powder
For greasing the tin:
- Coconut oil, as needed
- Plain flour / All-purpose flour, as needed
For garnish:
- Dried coconut flakes, as needed
- Mixed nuts/dried fruit (hazelnuts, walnuts, almonds), as needed
How to prepare Coconut Banana Bread:
- To make the coconut banana bread, first put the ripe bananas in a large bowl and mash them with a fork, then add the brown sugar.
- Also pour in the coconut oil and process the ingredients with a whisk. Add the coconut milk and mix again to blend everything.
- Now add the flour, baking powder, and coconut rapé. Incorporate the powders with the whisk until smooth.
- Finally, add the chocolate chips. Pour the mixture into a 20×11 cm pound cake mold that you have previously greased with coconut oil and floured, then garnish the surface with the coconut flakes.
- Also add the dried fruit and bake in a preheated static oven at 180°C (356°F) for about 50-55 minutes. Once baked, take it out of the oven and let your coconut banana bread cool before unmolding and serving!
Bon Appétit!
