Healthy Banana Bread – Banana bread with coconut oil

Ingredients for 1 servings:

• 1 cup banana(s), ripe, mashed or pureed
• ½ cup honey
• 2 tbsp, heaped coconut oil
• 2 eggs, size M or size L
• 1 shot of milk, cow’s milk or plant milk
• ½ cup wheat flour type 405
• 1 cup whole wheat flour
• ½ cup hazelnuts, ground
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 1 tsp baking soda, not baking powder
• 1 tbsp, heaped cocoa powder, optional
• ½ cup(s) chopped nuts, dried cranberries, raisins or other to taste and what is available

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

a reason to let bananas (over)ripe or to process them

The cup used in this example has a capacity of approximately 200 ml. Preheat the oven to 165°C fan/convection oven or 180°C conventional/top/bottom heat. You may need to grease a loaf pan. Mine doesn’t need this; the bread releases naturally. In a large mixing bowl, combine the banana puree, honey, coconut oil, eggs, and milk. In a smaller bowl, combine the flour, ground nuts, salt, vanilla sugar, cinnamon, baking soda, and optionally, cocoa powder. Using a hand mixer, gradually stir the flour mixture into the banana mixture. When the batter is smooth, fold in the extras and pour the batter into the loaf pan. Place the pan on the middle rack of the oven. Bake the banana bread for 35-50 minutes, depending on the size of the loaf pan and the power of your oven. Do a skewer test; if nothing sticks, it’s done. Remove the banana bread from the oven, let it cool briefly, then remove it from the pan. Let the bread cool on a wire rack. The banana bread will keep for up to two days if kept cool, but not refrigerated. Spread with a little butter or cream cheese while still warm, it’s a dream. I always bake double the batch, as it freezes well. I freeze individual, overripe bananas, peeled and sliced. They’re used in the next batch and add a heavenly sweetness.