Coconut and banana loaf, with almond butter and cocoa nibs
Coconuts and bananas are a match made in heaven, enjoy this delightful combination with almond butter and cocoa nibs.
Ingredients120g butter90g caster sugar90g soft brown sugar240g self raising flour40g wholemeal flour30 grs coconut flakes, lightly toasted2 eggs4 very ripe bananas1tsp Gr. cinnamon1tbsp of honey1tbsp of maple syrup
For the whipped butterButterMaple syrupCocoa nibs
Other potential toppingsAlmond butterFlaked almondsA drizzle of maple syrup
Preheat the oven to 180°c and grease a loaf tin.
Cream the butter and two sugars together using a whisk.
Mash the bananas really well with a fork. Add a little cinnamon, the maple syrup and honey and mix well. Next add the eggs and beat in well.
Combine the butter mixture with the banana mixture.
Mix in the two flours. Add half of the flour first before adding the rest, to get a nice aerated mixture.
Add in the toasted coconut flakes and mix.
Scrape into the loaf tin and bake for 30 minutes, then lower the heat to 150°c and cook for a further 10 minutes.
Let it cool for 30 mins before turning out.
To make the whipped butter, whip the butter with the maple syrup. Add in the cocoa nibs.
Eat it as it is, toasted or pan fried. Top with whipped butter, flaked almonds, some more maple syrup or some almond butter.