Becoming a little cheeky monkey in the kitchen and making far too many loaves of my Top Banana! Bread, as it is quiet simply scrumptious.
It was only after one trial bake that I got the ratios just right for my liking so this is a baking success all round – TOP BANANA!
It is the perfect snack, afternoon accompaniment with a cuppa or even as a dessert with some yoghurt or ice cream, especially when you reheat it for a little while (the texture softens even more), plus since it is made with nutritious ingredients, it is good for you, so what is not too like?!
Serves 8 thick slices
- Two overripe bananas
- 50g Sukrin coconut flour*
- 60g Oats or Oat flour
- 100g Greek Yoghurt
- 30g manuka honey
- Two whole eggs
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
*You can find Sukrin Flour at many supermarkets now. But if using another brand of coconut flour, you may find that this recipe will need around 50-100ml milk to make into the right consistency for the best bake!
- Begin by pre-heating the oven to Gas Mark 4, 177C
- Peel bananas and place into a bowl, then use a fork to mush together
- Add in coconut flour, oat flour into the bowl, stirring in well
- Now mix in one egg at a time, folding in gently
- Finally add in all reminding ingredients and mix together until all is combined
- Line a loaf tin with greaseproof paper, or use a non-stick loaf tin and add in the mixture
- Flatten down into the shape of the tin and pop in the middle of the oven for 20 minutes. Keep your eye on the loaf, turning half way to get an even bake.
- To test the loaf to see if it is baked, use a spool in the middle and if it comes out clear it is done.
- You can serve straight away if you like it hot or you can wait for it to cool and enjoy as an on the go snack!
Let me know if you are swinging from the trees over this recipe (Sorry I couldn’t help making all the jokes!)
Remember to upload an image on social media and tag me in it using #ButterflyBakes
Have a lovely time baking, just be careful not to slip on the peel!