This coconut banana cinnamon loaf is the answer to your midday slump when not only do you crave food, but also you crave delicious food that is good for your heart and soul.
Usually, at about 3 – 4 ish in the evening, my stomach cleverly signals my brain that it needs to be refueled. The hunger pangs begin to kick in and if this ardent desire of my stomach is not fulfilled, there is a very good chance that you will see my inner beast!
Don’t blame me! Hunger does that to me! And I am pretty sure this is not just in my case! All the hangry readers, put yo’ hands up!
Now, I know in times like these beggars can’t be choosers. If there aren’t too many choices, I should just grab a handful of almonds or walnuts or simply slice an apple and dunk them in peanut butter. Of course I don’t mind that! But, there are these days, when such simple things like these just feel so, well, bleh!
Today was one of those days! I seem to get bored too often and I need new, jazzed up recipes to keep my interest. Although I am sure looking at the photos one thought is sure to pop up in your head – ‘Jazzed up? Seriously?’
Okay, these may not look snazzy and they will never make it to the, ‘Most beautiful looking dessert’ ever! But they do the job!
This coconut banana cinnamon loaf is everything you want to eat with your tea // coffee. It’s loaded with no refined flour and not even a grain of sugar. It is however, sweetened with super ripe, almost pulpy bananas and sweet, natural Himalayan honey. You can OBVIOUSLY replace the honey with maple // agave syrup but because it is not easily available here, I had to use the former.
The overall texture of the cake is just what you’d expect – crisp crust on the top and a moist, almost too fragile interior that still holds its shape firmly after being sliced into ½ inch slices. You can make it crisper if you’d like – almost like cake toast by returning it to the oven for another 10 – 12 minutes.
Some process shots, if you will:
Prepare the dry ingredients:
Prepare Wet Ingredients:
Add Dry into Wet:
Pour Into Loaf tin:
- 50 grams wholewheat flour
- 2 tbsp cornmeal
- 2 tbsp quick cook oats
- 1 tbsp semolina
- 3 heaped tbs coconut flakes // desiccated coconut
- 1 tsp cinnamon powder
- 1 tsp baking soda// fruit salt
- 1 very ripe banana, mashed with fork
- 1 egg, room temperature
- 65 grams butter
- 2 tbsp coconut oil
- 50 mls honey
- 2 tbsp whole milk (Replace with coconut // any nut milk)
- Preheat Oven to 170 Degrees Celsius.
- Line a loaf tin with Parchment paper
- In a clean metal bowl, mix all the dry ingredients with a whisk.
- In another clean bowl, add all the wet ingredients and mix well with wooden spoon until no lumps remain.
- Add the dry ingredients into the wet ones in 2 small additions and mix well between each addition.
- Pour into the loaf tin and bake for 30 minutes. Insert skewer to check if it comes out clean.
- If it does, your cake is ready, if it doesn’t leave it for another 5-10 minutes.