Spiced banana and coconut loafPerfect bread for the season,…

Spiced banana and coconut loaf

Perfect bread for the season, check the recipe below

  • Makes 10 thick slices
  • Hands on time 20 min, oven time 55min, plus cooling
  • Easy


  • 125ml coconut or rapeseed oil, plus extra for greasing
  • 2 overripe bananas (about 200g flesh)
  • 3 tbsp light coconut milk (plus 1 tbsp if using shredded coconut)
  • 100ml clear honey
  • 2 medium free-range eggs
  • 1½ tsp vanilla extract
  • 225g finely ground plain wholemeal flour
  • 2 tsp baking powder
  • ½ tsp chinese five-spice
  • ¾ tsp ground cinnamon
  • 1 tbsp shredded coconut (optional)

You will also need

  • 900g loaf tin


  1. Heat the oven to 170°C/150°C fan/ gas 3½. Grease and line a 900g loaf tin. Using a fork or electric mixer, mash the bananas well.
  2. Put the coconut milk, oil, honey, eggs and vanilla extract into a large bowl, then whisk together until combined. Stir in the mashed banana.
  3. In a separate bowl, mix the flour, baking powder, five-spice, cinnamon and coconut (if using) with a fork. Sift these dry ingredients onto the banana mixture, then fold in using a metal spoon until just combined. Pour into the prepared loaf tin, then bake for 50-55 minutes until well browned and a skewer pushed into the centre comes out clean.
  4. Leave to cool slightly in the tin for 5 minutes, then turn onto a wire rack. Leave for at least 15 minutes more or until cool before slicing.

Tip: Make the banana loaf up to 2 days ahead and keep in a sealed container out of the fridge. Or freeze, well wrapped, for up to 1 month.

Nutritional info per serving

  • Calories  238kcals
  • Fat  12.1g (9.3g saturated)
  • Protein  4.8g
  • Carbohydrates  25.7g (11.8g sugars)
  • Fibre  3.2g
  • Salt  1.8g