Toasted Coconut and Chocolate Chip Banana Bread

Melbourne’s weather lately has made me crave banana bread so the other day I decided to make one and just wing it! I’ve found my love for cooking again and thankfully this recipe came out so well I thought I would share it.

Ingredients:

1/2 cup of spelt flour

1/2 cup of buckwheat flour

1 teaspoon of maca powder

1/3 cup of coconut sugar

1 teaspoon of psyllium husk

1 teaspoon of chia seeds

1 egg

3 bananas

2 tablespoons of maple syrup

1/3 cup coconut milk

1/3 cup of Pana Organic chocolate chips

1/4 cup of toasted coconut flakes

Method:

Pre heat the oven to 180 degrees (160 fan forced)

In a large bowl combine the spelt flour, buckwheat flour and coconut sugar then mix well.

Add the maca powder, psyllium husk, chia seeds and cacao powder then stir this through until combined then set this aside.

In a medium bowl whisk one egg and then add the three bananas and mash this until well combined.

Add the maple syrup and coconut milk then gently stir until combined.

Transfer the wet ingredients with the dry ingredients and continue stirring this through.

Lastly add the toasted coconut flakes and chocolate chips, stir until well combined.

Spray a loaf tin with coconut oil and transfer the mixture into the loaf tin and place into the oven for 25 minutes.

Enjoy!

(Extra tip: sprinkle coconut sugar on top of the mixture before placing it in the oven)