Banana Coconut Bread

This banana bread recipe keeps things deliciously simple, with just a handful of ingredients and basic kitchen equipment needed. The addition here of coconut and maple syrup to a classic banana bread recipe adds a welcome sweetness and texture to the loaf. Full of fiber from the bananas, this recipe can provide a filling snack or sweet breakfast treat for the entire week.

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Ingredients:

• 6 ripe bananas
• 4 tbsp sunflower or other light oil
• 4 tbsp (60 ml) maple syrup
• 3 cups / 450g whole-wheat fl our
• 1 cup / 70g unsweetened (salt-free) shredded coconut
• 2 tsp / 8g baking powder
• 1 tsp / 6g baking soda

For the topping:
• 2 tbsp / 9g unsweetened (salt-free) shredded coconut

Preparation:

1. Preheat oven to 170°C/150°C Fan/350°F and grease a 900g/2lb loaf tin with a little oil and line the base with baking parchment.

2. Peel the bananas and mash in a large bowl with a fork until smooth.

3. Add remaining oil and maple syrup into mashed banana and mix together with a spatula.

4. Add flour, coconut, baking powder, and baking soda. Mix until all ingredients are well combined.

5. Spread evenly into the prepared loaf tin, smoothing the top. Bake for 40-45 minutes or until a toothpick/skewer stuck into the middle comes out clean.

6. Sprinkle the remaining shredded coconut over the top.

Inspiration taken from a recipe submitted by Nina S to the 9th Edition of the Low-Iodine Cookbook, a free publication from ThyCa: Thyroid Cancer Survivors’ Association, Inc. For more recipes, go to www.thyca.org