Ripe bananas have an exceptionally sweet flavor, making them the perfect ingredient if you want reduce the amount of sugar in your baking. This recipe also does not use any animal products. Flavored with organic cinnamon and served with coconut cream, this banana bread won't last long!
- 👪Family Meal
- 💕Mother’s Day
Ingredients 6 Portions
- 3 pieceBananas, ripe
- 100 gCoconut oil
- 100 gApple puree
- 80 gSugar
- 250 gWheat flour
- 10 gBaking powder
- 0.5 tsp.Organic Cinnamon, Ground
For the coconut cream
- 250 gCoconut yogurt
- 2 tbsp.Powdered sugar
Preheat the oven to 180°C (356°F) using the conventional oven setting. Melt the coconut oil in a small pan.
Peel the bananas and use a fork to crush them to a fine paste, then mix this with the melted coconut oil and the apple puree.
In a second bowl, mix combine the flour, sugar, baking powder and cinnamon, then slowly fold in the banana puree until a smooth dough forms.
Grease a loaf tin with coconut oil and pour in the mixture. Bake the banana bread in the oven for 55 minutes.
To make the coconut cream: Combine the coconut yogurt and the powdered sugar. Chill until ready to use.
Allow the cooked banana bread to cool and turn out onto a plate. Serve with the coconut cream.