Banana and Coconut Bread


Traditional banana bread is chock-full of ingredients we don’t want anywhere near our bodies. Butter, sugar, and salt are some of the main ingredients you’ll find in a typical banana bread recipe. Contrary to this, the below recipe swaps out refined sugar for the natural sweetness of dates and uses brown rice flour instead of refined white flour.

Rice flour is gluten-free, making it a suitable substitute for those with Celiac disease or a gluten intolerance. It is also a good source of protein and dietary fiber, which is helpful for keeping our digestive system in good health. A diet that is high in fiber promotes regular bowel movements and improves blood sugar levels.

Flour is also a great option if brown rice flour isn’t on hand.

Serves: 8

Prep time: 30 minutes

Cook time: 60 minutes


  • 125 ml (4 fl oz/ 1/2 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


  1. Preheat the oven to 180°C (350°F) and line a 10 x 22 cm (4 x 8½ inch) loaf (bar) tin with baking paper.
  2. 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.
  3. Pour this mixture into the lined loaf tin and bake for approximately 45–60 minutes, or until a skewer inserted into the centre comes 
out clean.
  4. 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.

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