Cinnamon Banana Bread with Coconut Cream

Name: Cinnamon Banana Bread with Coconut Cream
Total time: 70 min
Yield: 6 Portions
Ingredients: 3piece Bananas, ripe; 100g Coconut oil; 100g Apple puree; 80g Sugar; 250g Wheat flour; 10g Baking powder; 0.5tsp. Organic Cinnamon, Ground; 250g Coconut yogurt; 2tbsp. Powdered sugar

60—70 Min

Organic Cinnamon, Ground

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!

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

Preparation

1
Preheat the oven to 180°C (356°F) using the conventional oven setting. Melt the coconut oil in a small pan.
2
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.
3
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.
4
Grease a loaf tin with coconut oil and pour in the mixture. Bake the banana bread in the oven for 55 minutes.
5
To make the coconut cream: Combine the coconut yogurt and the powdered sugar. Chill until ready to use.
6
Allow the cooked banana bread to cool and turn out onto a plate. Serve with the coconut cream.