Coconut banana bread
What do you need:
200 grams of coconut flour,
200 ml coconut cream (from can, remove thick layer),
400 grams of bananas (bananas with brown speckles),
4 tsp tartar baking powder,
pinch of salt,
1 loose banana
3 el chia seed.
So make it jet:
Preheat the oven to 180 degrees and coat a baking tin with baking paper or grease it with vegetable butter.
Put the dry ingredients in a bowl and mix.
In a different bowl, you finely crush the bananas. Then add the coconut cream and Greensweet liquid stevia vanilla drops. Stir well.
Now pour the banana mixture into the flour and stir well.
Now pour the banana mixture into the baking tin. Grab the loose banana. Remove the peel, cut the banana horizontally and press the banana with the convex side down into the batter.
Put the baking tin in the oven and after about 50-60 minutes your coconut banana bread is ready.
Remove your coconut banana bread from the oven and let it cool for 10 minutes. Then let it cool down further. Do not cut the cake yet! It still feels soft, but with a little patience, this is all right.
Has your coconut banana bread cooled down well? Does it still feel a bit lame? Then put it in the refrigerator first. This makes the bread a bit firmer. Then cut it into 12 slices. Keep the bread in the refrigerator. You can also freeze a number of slices.
Good to eat with eg a layer of peanut butter or nut spread. Then put some extra slices of banana on it, mmmmmmmm