Thereís nothing quite like remaking an old favourite using new ideas and new ingredients, and this nourishing banana bread wins people over time after time, even though itís quite different from traditional banana bread. Iíve used dates to replace the refined sugars typically used for this, as well as a mixture of shredded coconut and brown rice flour in place of wheat flour. Spelt flour is also a great option if brown rice flour isnít on hand.
125 ml (4 fl oz/ cup) coconut oil, melted
1 teaspoon vanilla extract or vanilla paste
4 eggs, beaten
3 very ripe bananas, mashed
8 Medjool dates, pitted and chopped
1 teaspoon bicarbonate of soda (baking soda)
65 g (2 oz/1 cup) shredded coconut
135 g (4 oz/1 cup) brown rice flour
Preheat the oven to 180įC (350įF) and line a 10 x 22 cm (4 x 8Ĺ inch) loaf (bar) tin with baking paper.
In a medium-sized bowl, mix the melted coconut oil with the vanilla, eggs, bananas, dates and bicarbonate of soda. Next, add the shredded coconut and brown rice flour and fold in until well combined.
Pour this mixture into the lined loaf tin and bake for approximately 45Ė60 minutes, or until a skewer inserted into the centre comes
Allow to cool in the tin for 10 minutes, then slice and pack up in a fresh piece of baking paper or brown paper with cotton twine to take to the picnic.
Recipes and images from Seasons to Share by Jacqueline Alwill (Murdoch Books) $39.99. Buy the book here.
A recipe surrounded with contentious debate whether its origin is Australia or New Zealand. Either way, we love the pavlova for its crunchy, crisp exterior and its soft marshmallowy inside....On October 2, 2015
If you havenít put these winter fruits together before, youíre in for a treat. They match up beautifully in this†warming crumble, with the slightly tart flavour offset perfectly by the...On July 12, 2013
Whatís not to like in this crowd-pleasing recipe? Easy to cook and even easier to eat, itís everything you want in a noodle dish. As with all stir-fries, make sure...On December 2, 2016
PREP 15 MINUTES | COOK 5 MINUTESOn November 17, 2017
How impressive is a beautifully roasted leg of lamb on the dinner table? And it is even better when cooked with the most tantalising Moroccan spices that flood the kitchen...On June 10, 2016
White Chocolate Truffles (with coconut, lemon and macadamia)On March 12, 2013