Lemon, Coconut, Honey and Banana Loaf
By Jules ArnoldThis banana loaf recipe, courtesy of a recipe club member, has gluten free options.6 servings
Prep time 10 mins
Cooking time 1 hrs
½ cup honey
½ cup coconut oil (dairy-free) or butter
3 large ripe bananas, mashed
2 cups coconut thread (or shredded coconut)
1 cup flour (e.g. plain or wholemeal flour) or buckwheat flour (gluten-free)
1 tsp baking powder (check it is gluten-free if you need to)
4 free-range eggs
Zest of 2 lemons
Preheat oven to 180°C / 356°F
1. Gently melt honey and coconut oil/butter together in a small pot.
2. Use a fork to mix mashed bananas, coconut thread, flour, baking powder, honey mixture, eggs, lemon zest and salt together in a large mixing bowl until well combined.
3. Pour into a greased loaf tin and bake for 1 hour or until a skewer inserted into the middle comes out clean.
The loaf will keep (unsliced) in an airtight container for up to 5 days. It also freezes well.
A slice of this is delicious warmed up and spread with a little butter!