A Healthier Version
I swear that, in my mind I had a very simple banana recipe to make, since giving you a luxurious one the other day, that is my Ultimate Chai-Choc Banana Bread , but before I knew It, I was adding coconut oil. So, I thought, it should have some element of healthiness in, and that’s when I remembered that I had oat bran that I had bought to make muesli with it. Thus, feeling emboldened to add it into the recipe. But hang on, if there is coconut oil in the recipe, there have to be more coconut in it to give it some coconuty oomph. Hence, elevating the recipe with desiccated coconut. That’s to say, this was the first time I made this type of banana bread – and I couldn’t be prouder of the results.
The topping has oats, walnuts in it and drizzled with honey, this part is absolutely optional. Thus, I feel obliged that I should warn you about the honey, that is if you are a perfectionist like someone I know😂. Therefore, be careful not to drizzle the honey in the corners of the pan as it will get burned by the pan, and give you a charcoal colour. You should note, that, this is not a typical recipe that is sort of dense in texture – the texture of this recipe is somewhat flaky, and this is due to the coarseness of the desiccated coconut and oat bran, and also the crushed nuts. So, do not be alarmed if these are your results.
I do hope you try this incredible recipe, and also feel free to alter it according to your dietary requirements. However, do make sure that you understand the basics of baking before altering anything. I am of the view that cooking and baking is hardly a precise art (I know this from experience), however a recipe you create for yourself, family and friends, is something that needs to be reliable and exact as possible, so that it serves as a guide for you next time. I now think, part of me creating this blog to share my food experiences and food from my table to yours, is also to use it as my safeguard – a blessing in disguise definitely.
Equipment you will need:
Loaf pan (20cm x 10cm x 7cm)
Mixing bowls X3
180g Cake Flour
100g Oat Bran
50g Desiccated Coconut
1 ½ Teaspoon Baking Powder
1 Teaspoon Baking Soda
¼ Teaspoon Salt
300g Ripe Bananas, scaled after peeling
2 Extra Large Eggs
90g Unsalted Butter, at room temperature
60ml Organic Coconut Oil, melted
125ml Sour Cream
2 Teaspoons Vanilla Essence
1 Teaspoon Coconut Extract, (optional, not necessary)
180g Castor Sugar
1 Tablespoon Oats
1 Tablespoon Honey
1 Tablespoon Walnuts, crushed
Preheat oven to 180℃
Grease a loaf pan with butter and line it with baking paper.
- In a medium bowl mix together flour, baking soda and baking powder. Set aside.
- Chop nuts and chocolate into small pieces. Set aside
- Peel the bananas, weigh and mash them with a potato masher or the back of a fork until they become a puree. Set aside
- Cream butter, coconut oil and sugar until pale and fluffy. Add banana puree and mix until combined.
- Add eggs, one at a time and whisk. Then add sour cream and whisk until it is well incorporated.
- Gradually add the flour mixture into the wet mixture. Whisk until all is incorporated. Be careful not to over mix the batter.
- Add the oat and use a spatula to fold. Then fold in the desiccated coconut.
- Add the walnuts (leave 1 tablespoon for the topping) and use a spatula to fold.
- Transfer the batter into the prepared pan.
- Sprinkle oats and walnuts on top, then drizzle the honey over.
- Bake for 55 to 65 minutes, after 25 open and cover the pan with a foil (to prevent it from getting too dark).
- Take out the bread from the oven and let it cool on a wire rack.
- Serve with coffee and good quality butter (optional). First, see note below.
please do not make the mistake I made by cutting the bread while it is still piping hot (yes I know, I should know better), otherwise it will crumble and break.