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.
• 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
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.