Spiced banana and coconut loaf
- July 2015
- Makes 10 thick slices
- Hands on time 20 min, oven time 55min, plus cooling
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.
- 12.1g (9.3g saturated)
- 25.7g (11.8g sugars)
- 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
- 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)
Make the banana loaf up to 2 days ahead and keep in a sealed container out of the fridge. Or freeze, well wrapped, for up to 1 month.
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