Coconut and Banana Spread

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

275 g banana (s) (net), very ripe (corresponds to approx. 3 m2 bananas)
100 g desiccated coconut
30 g oil, (coconut oil)
1 tablespoon lemon juice, freshly squeezed
0.5 teaspoon ½ lemon peel, grated
0.5 teaspoon ½ vanilla, real, ground

Instructions

Grind the desiccated coconut in a blender to a fine powder.
Puree the bananas together with the lemon juice, lemon zest and vanilla. Carefully melt the coconut oil and stir into the pureed bananas. Finally stir in the finely ground coconut flakes until a homogeneous mass is formed. Fill the finished spread into a clean jar with a capacity of approx. 450-500g.
The spread tastes best fresh, but it can also be stored in the refrigerator for about 3-4 days. However, the spread will then darken a little, which is not a problem. Simply stir the spread once so that it gets a lighter color again.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.