Spiced banana and coconut loaf
- Portion size: Makes 10 thick slices
- Hands on time 20 min, oven time 55min, plus cooling
- Difficulty: easy
Ghillie James’s banana bread recipe is made with coconut, honey and spices. The wholemeal flour adds extra fibre and the cake is dairy-free too.
Check out our chocolate, banana and yoghurt cake too for an easy recipe to make with kids.
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Ingredients
- 125ml coconut or rapeseed oil, plus extra for greasing
- 2 overripe bananas (about 200g flesh)
- 3 tbsp light coconut milk (plus 1 tbsp if using shredded coconut)
- 100ml 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)
You will also need
- 900g loaf tin
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Method
- 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.
Recipe taken from Asia Light by Ghillie James (RRP £15.99, Kyle Books)
Nutrition
- 238kcals Calories
- 12.1g (9.3g saturated) Fat
- 4.8g Protein
- 25.7g (11.8g sugars) Carbs
- 3.2g Fibre
- 1.8g Salt
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