This is one of my favourite recipes because it is healthy enough to eat everyday. This also makes a great snack for children. As an added bonus, if you are diabetic banana is a really healthy way to correct low blood sugar.
Banana Coconut Bread
Time 65 mins | Serves 10
- 1 tbsp Flax Meal
- 3 tbsp Water
- 1/2 cup Almond
- 1/2 cup Walnuts
- 1/2 cup Rolled Oats
- 1 cup Desiccated Coconut (shredded is also fine)
- 1 tsp Bi-carb Soda
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- pinch Turmeric (optional)
- pinch Black Pepper (optional)
- 1/4 cup Coconut Oil
- 2 over-ripe Bananas
- 1/4 cup Sultanas (optional)
- 1 tbsp chopped Naked Ginger (optional)
- 1/2 cup chopped Walnuts (optional)
- extra Coconut and Nutmeg for the top
First preheat the oven to 180°C.
Start by combining the Flax Meal with the Water in a bowl, this creates a jelly-like paste which is used as an egg replacement. Leave this mixture to the side.
Next add the Almonds and Walnuts to a food possessor and blend till they form a crumb. Add the Rolled Oats and Coconut into the nut mixture and blitz for a couple of seconds. Once combined add in the Bi-carb and Spices and blend again for a few seconds. Next add the Flax mixture you made earlier along with the Coconut Oil and Bananas and blend till smooth.
To finish you can add in basically any dried fruit or chopped nuts you like then blend for a couple of seconds to combine. Once combined, pour the mixture into a lined loaf tin, smooth the mixture out flat then finish with the extra Coconut and Nutmeg.
Cook in the oven for 50 mins. Once cooked leave it to cool for 10 mins before removing it from the tin.
Serve the Banana Coconut Bread either hot or cold, it tastes great toasted too!