Mixed Berry Coconut Banana Bread

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Makes: 1 loaf (or 12 muffins) • Prep Time: 10 Mins • Cook Time: 50 mins

I N G R E D I E N T S

For the dough

• 3 ripe bananas, mashed

• 2 eggs

• ⅓ cup melted butter or coconut oil

• ¼ cup maple syrup, honey, or brown sugar

• 1 tsp vanilla extract

• 1½ cups self-raising flour (or plain flour + 1½ tsp baking powder)

• ½ cup desiccated coconut

• ½ tsp cinnamon

• Pinch of salt

• ¾ cup mixed berries (fresh or frozen, don’t thaw if frozen)

D I R E C T I O N S

1. Preheat oven to 180°C fan forced and line a loaf tin with baking paper.

2. In a large bowl, mash the bananas until smooth. Whisk in eggs, melted butter, sweetener, and vanilla until well combined.

3. Fold through the flour, coconut, cinnamon, and salt until just combined. The batter should be thick but still scoopable, so try not to overmix.

4. Gently fold in the mixed berries, being careful not to break them up too much.

5. Pour the batter into your prepared loaf tin and smooth the top.

6. Bake for 45–50 minutes, or until golden and a skewer inserted into the centre comes out clean.

7. Allow to cool completely before slicing. The texture becomes even softer and more delicious once it’s rested.

   
   

N o t e :

This recipe also makes perfect muffins. Simply divide the batter into a 12 hole muffin tin and bake for around 20–25 minutes. I love freezing individual slices or muffins and warming them slightly before serving. Add a smear of butter, a dollop of yoghurt, or even a drizzle of honey for an extra cosy touch.