Weekends are for baking. Oh sure, some philistines would say weekends are for drinking your face off, going dancing, kissing unsuitable partners and other assorted forms of merriment but that’s not the way we roll in these parts.
Happiness to this simple gal is throwing together some delicious baked good and then devouring it warm from the oven with a mug of tea and a good book (I’m on a Margaret Atwood kick in case you’re interested).
With the natural sweetness of both banana and coconut in this loaf, you don’t need any sugar in this recipe. I’m using coconut flour which doesn’t rise like conventional flours and is quite dense but this produces a lovely, cakey, moist loaf.
It’s perfect for munching solo or entertaining if you are the type that tea parties (and I don’t mean that in a political sense).
Banana Coconut Bread
- 1 large, over-ripe banana
- 1 tsp vanilla extract
- 6 eggs
- 1/2 cup chopped pecans (optional)
- 1/2 tsp sea salt
- 1/2 cup butter
- 3/4 cup coconut flour
- 1/3 cup organic, plain, full-fat yoghurt
- In a bowl mash the banana and add the eggs, yoghurt, vanilla and melted butter. Stir until it is nice and gooey.
- Sieve the coconut flour and salt into a separate bowl.
- Gradually add the wet ingredients to the dry, stirring the batter constantly as coconut flour sucks up moisture like I suck up cheese.
- Fold the pecans into the batter and then pour the mixture into a pre-prepared (ie greased or lined with greaseproof paper) 9inx5in loaf tin.
- Bake for 30 minutes at 400.