I woke up to 3 very ripe bananas this morning. Spots all over, almost mushy. And yet so sweet. I knew I had to make something with them TODAY or leave them for the fruit flies.
The answer was in this semi-tropical banana bread, full of fresh grated coconut and macadamia nuts. It’s like the most perfect moist sweet bread, delicious just as is and with a little bit of coconut whip and berries. So good.
3 ripe bananas, mashed (should make up about 250ml)
250ml plant-based milk
2 tbsp white wine vinegar
300g plain flour
pinch of salt
1/2 tsp powdered vanilla
1 tbsp baking powder
25 ml coconut oil
150g fresh coconut, grated
50g raw macadamia nuts, coarsely chopped
+ extra macadamia nuts and coconut flakes for topping
Preheat oven to 180C and grease a loaf pan with oil.
In a bowl, whisk together mashed bananas, plant-based milk and vinegar. Leave aside for 10 minutes.
In another bowl, mix together the flour, sugar, vanilla, baking powder and salt. Add the liquids to the dry ingredients by folding them in with a spatula. Add the grated coconut and macadamia nuts and mix thoroughly. Pour the batter into the tin and spread out evenly. Sprinkle macadamia nuts and coconut flakes over, then place in the oven for about 1h or until a toothpick/knife inserted comes out clean. Cool completely before cutting. Enjoy!