Honey Roasted Dairy Free Banana Bread

Name: Honey Roasted Dairy Free Banana Bread
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 servings
Ingredients: 6 ripe bananas; 1 ½ tbs honey; freshly grated nutmeg; 100 g coconut oil; 90 g brown sugar; 2 large eggs; 1 tsp of vanilla extract; 225 g self raising flour; 1 tsp of baking powder; 50 g shredded coconut; 90 g coconut milk

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Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
10 servings
Calories
3312 kcal
Course
Bread

Honey Roasted Dairy Free Banana Bread

Omar Parker

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Simple, but oh so delicious, and it was that memory that was evoked as I sliced into this Honey Roasted Banana Bread.

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Ingredients

Servings

6 ripe bananas peeled
1 ½ tbs honey
freshly grated nutmeg
100 g coconut oil ½ cup, the coconut oil should be solid
90 g brown sugar ½ cup
2 large eggs
1 tsp of vanilla extract
225 g self raising flour 1 ¾ cups
1 tsp of baking powder
50 g shredded coconut ½ cup
90 g coconut milk ⅓ cup plus 2 tsp

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Instructions

Preheat the oven to 180 celsius (350 fahrenheit) and line a baking sheet with baking paper. Place 4 of the bananas on the baking tray and drizzle with the honey. Toss to combine. Grate the nutmeg over the top and roast for 30 minutes or until the tops of the bananas are golden and caramelised. Set aside to cool.
Slice the remaining bananas and line a 22cm (9 inch) x 7.5cm (3 inch) loaf tin with baking paper. Add the coconut oil and brown sugar to the bowl of an electric mixer fitted with a paddle attachment and cream until pale. Add the eggs one at a time and mix well before adding the roasted banana and vanilla.
Switch off the mixer and sift in the flour and baking powder and fold through using a wooden spoon or spatula. Add the banana slices and coconut milk and fold through until just combined.
Pour the mixture into the prepared loaf tin and then trim a piece of baking paper to size and place of the top of the loaf. Bake for 30 minutes at 180 celsius (350fahrenheit) before reducing the temperature to 160 celsius (320 fahrenheit) and baking for a further 30 minutes, or until a cake tester comes out cleanly. Remove from the tin and place on a wire rack to cool.

Nutrition Information

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Calories 3312kcal (166%) Carbohydrates 469g (156%) Protein 49g (98%) Fat 151g (232%) Saturated Fat 123g (615%) Cholesterol 327mg (109%) Sodium 310mg (13%) Potassium 3872mg (111%) Fiber 26g (104%) Sugar 222g (444%) Vitamin A 930IU (19%) Vitamin C 62.5mg (69%) Calcium 426mg (43%) Iron 10.4mg (58%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 3312 kcal

% Daily Value*

Calories	3312kcal	166%
Carbohydrates	469g	156%
Protein	49g	98%
Fat	151g	232%
Saturated Fat	123g	615%
Cholesterol	327mg	109%
Sodium	310mg	13%
Potassium	3872mg	82%
Fiber	26g	104%
Sugar	222g	444%
Vitamin A	930IU	19%
Vitamin C	62.5mg	69%
Calcium	426mg	43%
Iron	10.4mg	58%