Delicious Banana & Coconut Bread – Healthy & Dairy-Free
A Naturally Sweet & Nourishing Treat
This banana and coconut bread is a simple, wholesome, and naturally sweet delight. It’s soft, moist, and packed with nutrients, making it a perfect guilt-free indulgence. Enjoy it plain or top it with almond butter, tahini, or smashed banana with coconut yogurt for extra flavor.
Pair it with a warm cup of dandelion root or tulsi tea for a comforting treat.
Why This Banana & Coconut Bread is So Good
- Bananas provide natural sweetness, moisture, and a boost of potassium for heart health.
- Coconut flour is rich in fiber, supporting digestion and cholesterol management.
- Chia seeds add omega-3 fatty acids, which help with brain function, heart health, and inflammation.
The secret to perfect texture? Coconut flour absorbs liquid much more than other flours, so using the right amount is key! Plus, eggs provide structure and lightness, while chia seeds help keep it wonderfully moist.
Easy & Healthy Banana & Coconut Bread Recipe
Ingredients (Makes 1 Loaf, Serves 12)
- 400g ripe bananas
- 6 eggs
- 4 fresh pitted dates (or substitute with maple syrup or honey)
- 2 tsp vanilla extract (or 1 tsp vanilla bean paste)
- 60ml (¼ cup) macadamia nut oil, coconut oil, or cold-pressed olive oil
- ½ tsp ground cinnamon
- 2 tsp gluten-free baking powder
- 70g (½ cup) coconut flour
- 20g (¼ cup) chia seeds
Method
- Preheat oven to 150°C (fan-forced) or 170°C (no fan).
- Blend bananas, dates, oil, cinnamon, vanilla, eggs, and baking powder in a blender or food processor until creamy. (Alternatively, mash and mix by hand.)
- Stir in coconut flour and chia seeds. Let the mixture sit for 10 minutes to allow absorption.
- Lightly oil a loaf tin and line it with baking paper. (Size: 10.5 cm wide × 26 cm long.)
- Spoon the batter into the tin and decorate with sliced banana or flaked coconut if desired.
- Bake for 50–55 minutes or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover with foil.
- Let it cool before removing from the tin.
Storage: Keeps in the fridge for up to 1 week (covered). Freezes well!
Extra Tips & Substitutions
- Add extra flavor by sprinkling cinnamon and coconut flakes before baking.
- For a sweeter version, swap dates for organic maple syrup, honey, or stevia.
- Flaxseeds can replace chia seeds if needed.
- Coconut flour is widely available in health food stores and natural grocers.
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