This delicious lemon, coconut, honey and banana loaf recipe by Nadia Lim is the fifth recipe in our Guest Chef Series.
This is one delicious loaf that everyone will love. It’s so easy to make – mash bananas and mix all ingredients together, that’s it! Perfect for the kids to make. This loaf is sweetened with banana and honey. With no refined sugar in it, it’s a great healthy lunch box option too.
Lemon, Coconut, Honey and Banana Loaf Recipe
Makes 1 Loaves | Prep Time: 5-10 minutes | Cook Time: 1 hour
coconut oil (dairy-free) or butter ½ cup
honey ½ cup
bananas 3 large ripe, mashed
coconut thread (or shredded coconut) 2 cups
flour (e.g. plain or wholemeal flour) or buckwheat flour (gluten-free) 1 cup
baking powder (check it is gluten-free if you need to) 1 teaspoon
free-range eggs 4
lemons 2, zested
salt 1 pinch
Preheat oven to 180 degC/355 Fahrenheit.
Gently melt honey and coconut oil/butter together in a small pot.
Use a fork to mix mashed bananas, coconut thread, flour, honey mixture, eggs, lemon zest and salt together in a large mixing bowl until well combined.
Pour into a greased loaf tin and bake for 1 hour or until a skewer inserted into the middle comes out clean.
The loaf will keep (unsliced) in an airtight container for up to 5 days. It also freezes well. A slice of this is delicious warmed up and spread with a little butter!
Recipe supplied by Nadia Lim, ‘The Good Food Cook’
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