Banana bread with coconut
This is a banana bread recipe I’ve had since I was 16 years old. It has been altered several times since then. It used to have a huge amount of suger, and only white flour. I have decreased the sugar content a lot and swapped half of the white flour for a mix of healthy organic rolled oats, shredded coconut and whole meal flour. The banana bread is sweet, moist and absolutely irresistible. I can recommend eating it warm with some butter or home-made chocolate-spread..
Planning a long week-end at our summerhouse, with a weather forecast promising rain and cold wind the whole stay, I had to make som preparations. I mixed the ingredients for the banana bread in a glass container, so all we had to do was mix it with the bananas and eggs, then put it in the oven.
I mix the bananas and the eggs with a fork, then add the dry ingredients
The batter goes in a loaf-tin and then in the oven.
In the meantime, we go for a walk 🙂 Spring time in Norway is beautiful..
This is what we come home to 🙂 All we have to do now is get the fireplace going and make som tea.
- 3 really ripe bananas
- 2 eggs
- 80 g sugar; palm sugar, or unrefined sugar
- 100g white flour
- 50g organic rolled oats
- 50g whole meal flor- rye, oat or what you prefer
- 50 g shredded coconut, or chopped walnuts if you prefer
- 1/4 ts salt
- 1 ts baking soda (natron)
Mash the bananas, mix in the eggs, then stir in the rest of the ingredients. Put in a greased loaf tin, and bake in the oven on 170’C for 35-40 minutes. Check after 35 min; you dont want it to be dry!