Chef Ray: Banana and Coconut Loaf
This is a such a great way to use up those leftover bananas and turn them into such a delicious snack.
From: Turnbull, Clare (Sep 2016) in: Healthy Food Guide
- 1/3 cup oil (canola, rice bran or olive)
- 1/3 cup honey or maple syrup (can use less if you prefer)
- 2 eggs
- 1 cup mashed banana (approx. 2 large bananas)
- ¼ cup unsweetened natural yoghurt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon and ½ teaspoon mixed spice (or 1 teaspoon of either if you don’t have both)
- ½ cup high-grade wholemeal flour (or alternative flour of your choice)
- 1¼ cups rolled oats
- 1/3 cup desiccated coconut
- ½ cup chopped walnuts or pecans (optional)
- Preheat oven to 170ºC. Grease a 12cm x 20cm loaf pan
- Place oil, honey (or maple syrup), eggs, banana and yoghurt in a food processor and blend.
- Add remaining ingredients to food processor and blend until combined.
- Pour mixture into greased loaf tin and sprinkle lightly with cinnamon or mixed spice. Bake 50 minutes to 1 hour, or until a skewer inserted in the centre comes out clean. If it needs longer, cover loaf with foil so the top doesn’t burn.
- Let loaf cool in pan for a few minutes before transferring to a wire rack to cool, then slice.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published last year: