John Myers
Ingredients for 1 servings:
- 3 banana(s), ripe
- 125 g coconut oil
- 125 g creamy coconut milk
- 75 g coconut blossom syrup
- 75 g sugar
- 220 g flour
- 25 g desiccated coconut
- 20 g baking powder
- 100 g almonds, ground
- some salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
vegan, for a king cake pan
Preheat the oven to 175°C (top/bottom heat). Peel the bananas and roughly chop or break them. Puree the bananas with the oil in a bowl. Then add the coconut milk, coconut blossom syrup, and sugar and stir well. Add the flour, desiccated coconut, baking powder, salt, and ground almonds to the banana-oil mixture. Grease a king cake pan and bake the bread on the middle rack at 175°C (350°F) for 40 minutes. It tastes wonderfully sweet, making it more of a cake than a bread. It keeps you full for a long time and makes a great snack on the go. To keep it fresher, keep it in the refrigerator. It also freezes well.
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