Description
This warm cinnamon banana loaf with coconut is a delightful treat, featuring a crisp crust and a moist, tender interior, perfect for pairing with your morning coffee or afternoon tea.
Ingredients
Units
Scale
- 50 grams (1.7 ounces) whole wheat flour
- 2 tablespoons cornmeal
- 2 tablespoons quick cook oats
- 1 tablespoon semolina
- 3 heaped tablespoons coconut flakes (desiccated coconut)
- 1 teaspoon cinnamon powder
- 1 teaspoon baking soda
- 2 large ripe bananas, mashed
- 3 tablespoons honey (or maple/agave syrup)
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven to 170 degrees Celsius (338 degrees Fahrenheit). Line a loaf tin with parchment paper.
- In a clean metal bowl, whisk together the whole wheat flour, cornmeal, oats, semolina, coconut flakes, cinnamon powder, and baking soda.
- In another bowl, combine the mashed bananas, honey, vegetable oil, vanilla extract, and milk. Mix well until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- For a crisper texture, slice the loaf into ½ inch slices and return to the oven for an additional 10-12 minutes.
Notes
For a sweeter loaf, use overripe bananas. Substitute honey with maple or agave syrup if preferred. Store in an airtight container for up to 3 days. To make the loaf crispier, slice and toast in the oven for an additional 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12
- Sodium: 150
- Fat: 7
- Carbohydrates: 35
- Fiber: 3
- Protein: 3
- Cholesterol: 0