Prep time
Cook time
Total time
Recipe type: BANANA BREAD
Serves: 8
  • 2 large ripe bananas
  • 2 extra large organic eggs
  • ¾ cup coconut milk
  • 30g organic butter, melted and cooled (or coconut oil for dairy free)
  • 1¼ cups gluten-free plain flour, sifted
  • ¼ cup coconut flour
  • ½ cup coconut sugar
  • ½ cup unsweetened, desiccated coconut
  • 1 ½ tsp gluten-free baking powder
  • 1 tsp cinnamon
  1. For the cake, preheat the oven to 170 degrees Celsius. Lightly grease a loaf pan. Line the bottoms of the pan with parchment paper.
  2. Add bananas, eggs, coconut milk, melted butter to a Vitamix. In a large bowl, whisk together the coconut, sugar, flours, baking powder, cinnamon and stir until well combined.
  3. Pour in the contents from the blender and whisk until combined.
  4. Pour the cake tin and and bake on a rack in the middle position for 40-50 minutes or skewer inserted in the centre comes out clean.
  5. Remove the cake from the oven and allow to cool totally on a wire rack.
  6. Use a sharp serrated bread knife to cut the cake into thick slices