Hazelnut and Coconut Banana Bread

Hazelnut and Coconut Banana Bread 

        

                  

 Coconut sugar is one of the newest sugars to hit the Aussie market. It is the only granulated sugar that I use. Most granulated sugars are devoid of nutrients and as a result, are simply ‘empty’ calories – i.e. they give you little to no nourishment. How coconut sugar differs is that is a low GI sweetener that still has nutrients remaining. Most notably iron, calcium, zinc and potassium. It also contains inulin, a prebiotic fibre which helps to explain the lower GI compared to other granulated sugars. Coconut sugar has a caramel, toffee flavour making it a beautiful accompaniment to warm fruit based desserts, in chocolate dishes, and baking. Below you’ll find my recipe for Hazelnut and Coconut Banana Bread to test it out for yourself!

 

      Hazelnut and Coconut Banana Bread   

 

Gluten, grain, and dairy free.

       

Makes 1 loaf.

 

Ingredients

2 very ripe bananas, mashed

5 tbsp coconut sugar, split into 2 and 3 tbsp

1/4 cup olive oil


1/2 tsp ground cinnamon
+ 1 tsp cinnamon extra

2 teaspoons vanilla


3 eggs


1/2 cup shredded coconut, halved, plus extra for dusting

¼ cup hazelnuts

1/2 tsp baking soda

1 tbsp lemon juice


1 cup almond meal


1 cup hazelnut meal (optional, just use 2 cups of almond meal otherwise)

 

Method

 

Preheat your oven to 160 C.

Combine banana, 3 tbsp coconut sugar, oil, cinnamon, vanilla, eggs, coconut, hazelnuts, baking soda and lemon juice in a large bowl. Add the almond meal and hazelnut meal and mix well. Lightly oil one loaf tin and then sprinkle the base with desiccated coconut. Pour batter into the tin. In a small bowl, combine the remaining coconut sugar, cinnamon and coconut. Sprinkle over the top and bake the loaf for 45 minutes to 1 hour. Cover the top with foil if the top begins to over-brown. Remove from the oven and allow to cool in the tin before serving.