Last week in the absence of any regular flour I was making this bread for my friend. Fantasizing all the way through, I tried to figure out where it would take me. The fantasy resulted into an incredibly fragrant, moist and spongy loaf of banana coconut bread! People’s feedback is always a kind of confirmation that the recipe worked out and that I can confidently share it. So it’s on the blog now:) Happy baking!:)
Takes 1 hr (prep – 20 mins, baking – 40 mins) + cooling
Makes 1 loaf
3 free-range eggs
1/3 cup neutral vegetable oil (sunflower/corn)
1/2 cup sugar
2 large ripe bananas
1 tsp vanilla essence
1 1/2 cup corn flour
1 1/2 cup shredded coconut (or coconut flour)
pinch of salt
1 tsp baking soda
squeeze of lemon
1/4 cup + 1/2 tbsp chia seeds
Preheat the oven to 180°C/350°F. Either grease with butter/oil or line with parchment paper a loaf baking pan (mine is 22,5 x 8,5 cm; 7,5 cm deep).
Whisk the eggs and sugar using a hand whisk or an electric mixer until fluffy. Add the oil and continue to whisk until combined.
Mash the bananas with a fork or hand immersion blender. Add the banana puree and vanilla essence to the eggy mixture and stir until incorporated.
Sift the corn flour and combine with coconut, salt, baking soda mixed with lemon juice. Add the dry ingredients to the wet, folding in chia seeds.
Pour the bread batter evenly into the loaf baking pan. Sprinkle with some shredded coconut and chia. Bake about 40 minutes until golden brown and the toothpick inserted into the center goes out clean. Let cool in the pan for 5 mins. Remove and let cool completely on a wire rack.
Eat slathered with Greek yogurt, butter, jam or whatever your heart desires:)