Thursday, 10 September 2009

Banana and Coconut Bread

Bananas and coconut are a great combination and using really old bananas makes it even better! You really have wait until the bananas are so ripe the skin is almost black and the inside is soft and smells like - banana!

I made these in a new "muffin tin" I was given. It's not a actually a muffin tin, because it has a dent in the bottom - I guess it would be like a mini bundt tin. It works very well in a loaf tin too. You can use regular butter instead of coconut oil, and sugar instead of Xylitol - but I love the taste and the guiltless pleasure of having my cake and eating it!


Sugar Free Coconut Banana Bread Muffins

300g Plain Flour
Pinch of Salt
5ml Bi Carb.
75mg Coconut Oil
100mg Xylitol
3 beaten Eggs
3 very ripe Banana (Less for a drier cake)
15ml Lemon juice and the zest of 1 lemon (the zest is optional, but it really is worth trying)

Grease and line loaf tin. Preheat oven to 190°c.

Cream coconut oil and Xylitol.
Add eggs.
Mash bananas and add lemon juice and the zest.
Add the bananas to the butter mixture.
Add sifted flour and baking powder and salt and vanilla.
Pour the mixture into the loaf tin and top with shredded coconut. ***

Bake for 50 – 60mins if you using a loaf tin or about 20/25 minutes in a muffin tin, until golden brown and cooked through.

***If you are using Xylitol, spray the top of the loaf (before baking) with some non-stick spray so that is browns nicely.

2 comments:

The Woman said...

Mmmmm - do I spot some extra shredded coconut on top of those muffins? I agree with you - coconut & banana is a heavenly combination. In fact, you're giving me an idea for a cupcake...

The Woman said...
This comment has been removed by the author.

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