Summary

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

1. Preheat the oven to 175 ° C top / bottom heat.
2. 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.
3. Grease a rectangular cake pan and bake the bread at 175 degrees for 40 minutes on the middle rack.
4. 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.