Description
A perfect afternoon snack or with your morning coffee, this whole wheat banana loaf is toasted on the outside with a soft center that is just sweet enough to satisfy your cravings.
Ingredients
Scale
Dry Ingredients
- 50 grams (1.7 ounces) wholewheat flour
- 2 tbsp cornmeal
- 2 tbsp quick cook oats
- 1 tbsp semolina
- 3 heaped tbs coconut flakes // desiccated coconut
- 1 tsp cinnamon powder
- 1 tsp baking soda// fruit salt
Wet Ingredients:
- 1 very ripe banana, mashed with fork
- 1 egg, room temperature
- 65 grams (2.3 ounces) butter
- 2 tbsp coconut oil
- 50 mls (1.7 fluid ounces) honey
- 2 tbsp whole milk (Replace with coconut // any nut milk)
Instructions
- Preheat Oven to 170 Degrees Celsius.
- Line a loaf tin with Parchment paper
- In a clean metal bowl, mix all the dry ingredients with a whisk.
- In another clean bowl, add all the wet ingredients and mix well with wooden spoon until no lumps remain.
- Add the dry ingredients into the wet ones in 2 small additions and mix well between each addition.
- Pour into the loaf tin and bake for 30 minutes. Insert skewer to check if it comes out clean.
- If it does, your cake is ready, if it doesn’t leave it for another 5-10 minutes.
- Category: Baking, Cake, Bread