Coconut Banana Bread
Coconut Banana Bread
Everyone’s got their own take on banana bread. This is ours. It’s great for picnics, tea and cake, packed lunches or just a quick snack. It doesn’t keep well outside the fridge for long (all the eggs) so is best refrigerated. This is adapted from a recipe I found on the back of a bag of coconut flour a few years back.
Along with the cinnamon, the healthy fats in coconut help with blood sugar regulation. Coconut is also high in minerals that are involved in many functions in the body - especially manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol. They’re also rich in selenium, an important antioxidant that protects cells (important for those with Down syndrome). Coconut meat also contains polyphenols, which help protect cells from oxidative damage. Important for everyone, but especially so for those with Down syndrome who experience higher levels of oxidative stress. Coconut oil also contains medium chain triglycerides that have strong anti-viral, anti-fungal, and antibiotic properties.
Finn eats eggs pretty much daily, in some form - they are hands down his favorite food. Handy, especially as the yolks are full of so many essential nutrients - notably vitamin A and B vitamins. They also contain choline, an Important nutrient for the brain. It is required to synthesize the neurotransmitter acetylcholine, which is especially relevant to those with Down syndrome.
Ingredients
3 ripe bananas
5 eggs (ideally organic, definitely free-range)
4 pitted dates (I use medjool, but regular work well too)
1/4 teaspoon pure vanilla powder (I use Zest & Zing)
60ml coconut oil (melted)
1/2 teaspoon ground cinnamon
2 teaspoons aluminum-free baking powder (gluten free)
70g coconut flour
2 tablespoons chia seeds
Instructions
Preheat oven to 180ºc (160ºc fan).
Gently melt coconut oil on the hob (I use a small pyrex jug for this, so I can gauge the amount better). Allow to cool slightly before using as you don’t want to cook the eggs when you combine the ingredients.
Add all ingredients to a food processor (I use a Magi Mix).
Place in a lined or well buttered (or coconut oiled) loaf tin.
Cook for 60 minutes. Check after 50 minutes - it’s ready if a skewer comes out clean and the top is golden brown. If it’s not, keep cooking and check regularly.
Allow to cool slightly in the tin before removing to cool on a wire rack.
This is especially good served warm, slathered in plenty of grass-fed, raw butter. You can also add a few tablespoons of raw cacao powder to the mixture before blending - to make a chocolate banana version.
