Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 3 ripe banana (s)
- 125 g coconut oil
- 125 g coconut milk, creamy
- 75 g coconut blossom syrup
- 75 grams sugar
- 220 g flour
- 25 g desiccated coconut
- 20 g bakin powder
- 100 g almonds, round
- a bit salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top / bottom heat.
- Peel the bananas and roughly cut or break them. Puree the bananas with the oil in a container. Then add coconut milk, coconut blossom syrup and sugar and stir well. Add flour, desiccated coconut, baking powder, salt and ground almonds to the banana-oil mixture.
- Grease a rectangular cake pan and bake the bread at 175 degrees for 40 minutes on the middle rack.
- It tastes wonderfully sweet and is therefore more of a cake than bread. It keeps you full for a long time and is a great snack on the go. To make it last longer, it should be kept in the refrigerator. But it can also be frozen super.
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