Coconut banana bread

Name: Coconut banana bread
Ingredients: 4 bananas (very ripe); 125 g coconut oil; 125 g coconut milk (creamy); 75 g coconut blossom syrup; 75 g sugar; 220 g flour; 75 g coconut flakes; 20 g baking powder; 100 g almonds (ground); 1 pinch salt; nuts (chopped, as desired); margarine (or: oil, as desired, to grease the baking dish)

When referring to banana bread, we’re actually – although the name doesn’t reveal it – not talking about a classical bread but a delicious cake. This version with coconut is incredibly fudgy and the perfect opportunity for using up your over-ripe bananas.

Ingredients

Servings: 1

4

bananas very ripe
125 g

coconut oil
125 g

coconut milk creamy
75 g

coconut blossom syrup
75 g

sugar
220 g

flour
75 g

coconut flakes
20 g

baking powder
100 g

almonds ground
1 pinch

salt
nuts chopped, as desired
margarine or: oil, as desired, to grease the baking dish

Instructions

Pre-heat the oven to 175°C upper and lower heat.
Roughly divide three of the bananas. Afterwards, puree with the coconut oil.
Add coconut milk, coconut blossom syrup and sugar and stir well.
Now add the flour, coconut flakes, baking powder, salt and ground almonds to the banana oil mixture and stir.
Grease a loath pan and fill in the mixture.
Peel the fourth banana, halve it lengthwise and place on the dough. Decorate with chopped nuts as desired. Bake for 40min at mid-height.