Banana bread

Serves: 0
Course: Side Dish
Cooking Time: 1 hr 0 mins
  • Makes 12 thickish slices60g coconut oil or butter (I used butter)
  • 4 over-ripe bananas (about 540g)
  • 2 eggs
  • 100g coconut palm sugar (available in most health stores)
  • 100g coconut flour
  • 100g ground almonds
  • Generous pinch of salt
  • Half tsp baking soda
  • Half tsp baking powder
  • 1 tsp cinnamon (more if you like it)
  • Scrape of fresh nutmeg
  • Half tsp ground cardamom
  • 100g chopped walnuts

Soften the butter (or melt the coconut oil) and mix (or blend) it together with the eggs and the bananas, before adding the coconut sugar and mixing everything thoroughly.

Next, in a large bowl, mix together all the dry ingredients except the walnuts. Add the wet ingredients to the dry ones and mix well before folding in the nuts.

Grease and line a loaf tin and pour in the mixture. It will be pretty cement-like, but don’t worry. Bake at 170 degrees/gas 3 for 50 minutes, until a skewer will come out of it clean.

Leave to cool before removing from the tin. Cool a bit more before slicing and lathering on some butter. Or not.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer