Monday, March 13, 2017


Recently I saw this recipe from Karen Barnaby in my local newspaper and it looked so delicious that I had to make it.  It is a great combination of bananas and coconut.  I made a few changes to the recipe.  I used Splenda instead of sugar and almond milk instead of full fat coconut milk.  I baked the loaf in a silicon loaf pan, didn't line it with parchment paper and it took 60 minutes to bake in a convection oven.  The loaf turned out to be delicious and was enjoyed by the myself and the DH.

A wedge of the loaf ready for sampling.

You can see the sliced banana and coconut sprinkled on top. 


1½ cups  all-purpose flour
1 cup shredded unsweetened coconut, divided 
1 tsp baking soda
1 tsp sea salt
½ cup coconut oil, melted
½ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs
1 cup mashed, ripe bananas, (3-4)
½ cup full-fat coconut milk
2 tsp pure vanilla extract
1 ripe banana sliced into 1/4 inch slices


1. Heat oven to 350 degrees F . Grease a 9 x 5-inch (23 x 13 cm), loaf pan. Line the bottom and sides with parchment paper. 
2. Whisk together flour, ¾ cup coconut, baking soda, and salt. Set aside.
3. Beat the coconut oil and sugars until well combined. Add eggs, one at a time, beating well after each.  Beat in bananas, coconut milk and vanilla
4. Add flour mixture to banana mixture and mix until just combined. Scrape into the prepared pan and top with the remaining 1/4 cup coconut and banana slices. 
5. Bake for 70-90 minutes. Test readiness by inserting a toothpick into the centre and it comes out with moist crumbs.  Let it cool before slicing.

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