Coconut banana bread
What do you need:
- 200 grams of coconut flour,
- 200 ml coconut cream (from a can, scoop out a thick layer),
- 400 grams of bananas (bananas with brown spots),
- 4 tsp tartar baking powder,
- 8 drops of Greensweet liquid stevia vanilla,
- pinch of salt,
- 1 tbsp Greensweet icing,
- 1 loose banana
- 3 tbsp chia seeds.
This is how you make it:
Preheat the oven to 180 degrees and line a baking pan with parchment paper or grease it with vegetable butter.
Put the dry ingredients in a bowl and mix together.
In another bowl you mash the bananas. Then add the coconut cream and Greensweet liquid stevia vanilla drops. Stir well.
Now add the banana mixture to the flour and stir well.
Pour the banana mixture into the baking pan. Take the loose banana. Remove the peel, cut the banana horizontally and press the banana convex side down into the batter.
Place the baking pan in the oven and your coconut banana bread is ready after about 50-60 minutes.
Remove your coconut banana bread from the oven and let it cool for 10 minutes. Then let it cool down further. Don't cut the cake yet! It still feels soft, but with a little patience this will be all right.
Has your coconut banana bread cooled down properly? Does it still feel a bit weak? Then put it in the fridge first. This will make the bread a bit firmer. Then cut it into 12 slices. Keep the bread in the fridge. You can also freeze a number of slices.
Enjoy it with, for example, a layer of peanut butter or nut spread. Then put some extra slices of banana on top, mmmmmmmm
Source / photo: Manon de Wit