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Lemon, Coconut, Honey and Banana Loaf

By Jules Arnold
Lemon, Coconut, Honey and Banana Loaf
6 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 1 hrs
  • Serves

    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
    Salt, pinch


    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!

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Average Rating
(2 reviews)

I will definitely make this again. I only used 1/4 cup of honey as I'm not a huge fan of honey and used a mixture of canola oil & butter instead of using coconut oil. As per the previous review, I added lemon juice as well as the zest. Quite yummy!

This recipe is very moist and very delicious...I used the lemon juice which makes it even more moist...perfect!!!

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