Spiced banana and coconut loaf

Name: Spiced banana and coconut loaf
Prep time: 20 min
Total time: 50 min
Ingredients: 125 ml coconut or rapeseed oil; plus extra for greasing; 2 overripe bananas (about 200 g flesh); 3 tbsp light coconut milk (plus 1 tbsp if using shredded coconut); 100 ml clear honey; 2 medium free-range eggs; 1½ tsp vanilla extract; 225g finely ground plain wholemeal flour; 2 tsp baking powder; ½ tsp Chinese five-spice; ¾ tsp ground cinnamon; 1 tbsp shredded coconut (optional); 900g loaf tin

Published on October 9, 2015 | By The Chef House |

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- Prep Time
- 20 Minutes
- Cook Time
- 50 Minutes
- Difficulty Level

Ingredients

125 ml coconut or rapeseed oil, plus extra for greasing
2 overripe bananas (about 200 g flesh)
3 tbsp light coconut milk (plus 1 tbsp if using shredded coconut)
100 ml clear honey
2 medium free-range eggs
1½ tsp vanilla extract
225g finely ground plain wholemeal flour
2 tsp baking powder
½ tsp Chinese five-spice
¾ tsp ground cinnamon
1 tbsp shredded coconut (optional)
900g loaf tin

Nutrition Info

Instructions

Heat the oven to 170°C/150°C fan/ gas 3½. Grease and line a 900g loaf tin. Using a fork or electric mixer, mash the bananas well.
Put the coconut milk, oil, honey, eggs and vanilla extract into a large bowl, then whisk together until combined. Stir in the mashed banana.
In a separate bowl, mix the flour, baking powder, five-spice, cinnamon and coconut (if using) with a fork. Sift these dry ingredients onto the banana mixture, then fold in using a metal spoon until just combined. Pour into the prepared loaf tin, then bake for 50-55 minutes until well browned and a skewer pushed into the centre comes out clean.
Leave to cool slightly in the tin for 5 minutes, then turn onto a wire rack. Leave for at least 15 minutes more or until cool before slicing.