Recipe For Coconut Banana Loaf

I must say, I don’t usually handle winter very well. In the past I have tended to overeat, do less, and snuggle up under the blanket with my 3 Jack Russell’s. But this winter I have been determined to not put on weight. We are heading to Scotland next month and I want to be able to eat anything I feel like, and drink a few wee drams each day, without worrying about my clothes not fitting me when we get back. The best way to do this is to make sure my body is not sluggish. Thermogenics has a way of speeding up metabolism and usually we see this principal in the form of supplements, such as fat burners. But, you can go the healthy route and incorporate ingredients into your diet that will warm you up from the inside. Black pepper, coconut oil, green tea, cayenne, cinnamon and ginseng all have thermogenic abilities. I have increased the amount of pepper we use in our seasoning and I am cooking more and more with coconut oil as I love the flavour it imparts, especially when I fry mushrooms. For our every day soup I am using cayenne and turmeric to add both flavour and keep the common cold at bay. I also want to have treats in winter without feeling guilty and so when I was asked to test a recipe for coconut banana loaf that uses these warming principals, I did not say no.

Coconut Banana Loaf
Coconut Banana Loaf
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5 from 2 votes

Coconut Banana Loaf

Perfect healthy treat, with a distinct coconut flavour.
All Rights Reserved: Recipe adapted from the Canderel Kitchen

Ingredients

  • 230 g bananas
  • 8 g Canderel with sucralose
  • 230 g self raising flour sifted
  • 2 eggs lightly beaten
  • 48 g coconut oil
  • 60 mls milk
  • 85 g Canderel crispy almond chocolate roughly chopped
  • 40 g desiccated coconut

Instructions

  • Preheat the oven to 180° Celsius
  • Grease a loaf tin
  • Place the bananas into a large mixing bowl and mash with a fork
  • Add the sucralose and mix in
  • Add the flour, eggs, coconut oil and milk and mix until completely incorporated
  • Add the chocolate and desiccated coconut and fold to combine
  • Place the batter into the tin and bake for 50 minutes
  • Remove from the oven and leave to cool in the tin for 5 minutes
  • Turn onto a wire rack and serve warm

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32 thoughts on “Recipe For Coconut Banana Loaf

  1. When I am healthy, I am active all winter and ANY day it is not above 70. I can handle it as high as 80 if it cools off later.
    I love the winter months Not as much here in Florida. Colorado was a good fit for me. Even the summers were USUALLY nice. Love the recipe. Saving it for me. Hugs Tandy.

  2. Oh what a sight it must be you in bed with the puppies 🙂 It’s hard to resist the temptation to stay tucked in when it’s cold, but I’ve been walking as many days as I can and it’s so invigorating when you rug up and brave the elements. I didn’t know that there was such a thing as thermogenics so thanks for that tip!! Jan x

  3. 2 of my favourite flavours together! Sounds brilliant Tandy. And will hopefully be making this very soon as I’ve got some over ripe bananas sitting on the counter 😉

  4. I struggle with putting on weight in the winter too. Too many parties, too much baking and flour. I love this recipe and now am going to get my own coconut oil. Snuggling on the couch with my dachshunds is still important though!!

  5. I would not mind a few wee drams a day! And many slices of that loaf. Are you familiar with Ayurvedic herbs and medicine, because all these warming up elements is discussed. I recommend looking into it.

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