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Brilliant Banana Bread

4 serves


• 2 overripe Del Monte bananas, mashed
• 120g coconut flour
• 3 eggs
• 80ml vegetable oil
• 170g honey
• 60ml whole milk (or your dairy-free alternative)
• 1 tsp baking soda
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp cinnamon


1)The key with this recipe is to bake the loaf low and slow, so preheat the oven to only 170°C. 2)Mix the wet ingredients together in a bowl and whisk rapidly to get a load of air into the mixture, then add the eggs, mashed bananas, vanilla extract and milk, then whisk again. 3)Fold in the dry ingredients; the coconut flour, cinnamon and salt being careful not to over-mix. As you’ve used bananas you may see a few lumps, but not to worry, it’ll only add to the texture when it’s baked. 4)Grease the loaf pan and then pour the batter in. 5)Bake for an hour until the top starts to go golden and when a knife is poked into the centre of the loaf it comes out clean. Let it sit in the pan for a few minutes before popping onto the rack and letting it cool to room temperate.

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