Here's how to take your banana bread to the next level with a coconut twist.
125 ml (4 fl oz/ cup) coconut oil, melted
1 teaspoon vanilla extract or vanilla paste
4 eggs, beaten
3 very ripe bananas, mashed
8 Medjool dates, pitted and chopped
1 teaspoon bicarbonate of soda (baking soda)
65 g (2 oz/1 cup) shredded coconut
135 g (4 oz/1 cup) brown rice flour
Preheat the oven to 180°C and line a 10 x 22 cm (4 x 8½ inch) loaf (bar) tin with baking paper.
In a medium-sized bowl, mix the melted coconut oil with the vanilla, eggs, bananas, dates and bicarbonate of soda. Next, add the shredded coconut and brown rice flour and fold in until well combined.
Pour this mixture into the lined loaf tin and bake for approximately 45–60 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10 minutes, then slice and pack up in a fresh piece of baking paper or brown paper with cotton twine to take to a picnic.
This recipe appears courtesy of Jacquelline Alwill says nutritionist, personal trainer, whole foods cook and author of Seasons To Share.