You know those soft, spotty bananas sitting in your fruit bowl? They’re crying out. Literally, crying out to be mashed, folded, and baked into this recipe. I know it’s a fine line between calling it a ‘bread’ and calling it ‘cake’, but this sits somewhere in the middle – pleasantly sweet but not overly, with the wholesome goodness of wholemeal spelt flour and rapadura sugar. It’s also dairy free, with coconut cream providing the lovely moistness and rich coconut flavour. Sold?
Your bananas really need to be close their death though. None of those firm, yellow guys. The longer they linger on your bench, the sweeter and more satisfying this loaf will be. Spread it with almond butter, yoghurt or labne or for a little indulgence, team it with a maple butter. Surely, you’re sold by now.
coconut, banana + spelt bread – adapted from taste
you’ll need…
- 1.5 cups wholemeal spelt flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1/2 cup rapadura sugar
- 1/2 cup desiccated coconut
- 1/2 cup almond meal (I use the leftover, dehydrated meal from making almond milk)
- 270ml can Ayam coconut cream (It’s the only brand I’m yet to find that is pure coconut extract – no additives!)
- 2 free range eggs
- 1 cup super-ripe, mashed banana
- 1 tsp vanilla extract or 1/2 tsp vanilla powder
here’s what you do…
- Preheat your oven to 170C/150C fan forced. Lightly grease and line a 1L loaf pan.
- Sift the flour, baking powder and bicarb soda into a bowl. Add the sugar, coconut and almond meal, stirring to break up lumps.
- Place coconut cream, eggs, banana and vanilla in a small bowl and whisk to combine. Fold into flour mixture until just combined.
- Spoon into the prepared pan and bake for 50 min/1 hour or until skewer comes out clean.
- Stand in the pan or 10 minutes before transferring to a wire rack to cool.
- Slather in whichever toppings tickle your fancy, or eat straight from the oven as is.
canary in the kitchen 