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 everyday 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. It has chocolate in it, so for me that was already an excuse to try it out.

Coconut Banana Loaf
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5 from 2 votes

Coconut Banana Loaf

Perfect healthy treat, with a distinct coconut flavour.
Recipe Category: Baking
Makes enough for: 1 cake
All Rights Reserved: Recipe adapted from the Canderel Kitchen


  • 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


  • 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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