Banana Honey and Coconut loaf
Honey is such a diverse, delicious sweetener that can be used in so many different dishes, cuisines and all sorts of baking. We personally love our honey on toast, in smoothies and in mouth watering banana breads like this Banana Honey and Coconut loaf by Samantha Charlton Nutrition ~ try it for yourself an let us know what you think
1 1/2 cups flour (you could use almond meal, coconut flour, plain flour or buckwheat flour. I usually use a combination of almond + buckwheat)
1 cup desiccated coconut
1 tbsp baking powder
3 medium ripe bananas, mashed
1/4 cup melted coconut oil
1/4 cup HONEY
1/2 cup frozen blueberries
Zest of a lemon
FOR THE TOPPING
2 tbsp rolled oats
In one bowl, mix the dry ingredients (flour, coconut and baking powder). Add the lemon zest and blueberries to the dry ingredients.
In another bowl, mash the bananas and add the eggs. Whisk together thoroughly with a fork. Add the melted coconut oil and honey to the mixture and continue to mix well.
Add the wet to the dry ingredients. Mix thoroughly.
Pour into a lined loaf tin. Slice the banana longs ways into three parts and press them gently into the mixture. Sprinkle with rolled oats.
Bake at 180c for 35-40 minutes until it has coloured. Check to see if it is cooked with a knife or skewer
Cut a slice when it is still warm after coming out of the oven and serve with a bit of butter. Store in an airtight container in the fridge.