Wholemeal Coconut and Banana Bread with Dates and Figs.

Baked!

Merry Christmas and Happy New Year everybody! I hope everyone had a great time with lots of love and laughter. I made the journey back to Mudgee and had a great time hanging out with some wonderful old school friends and all of my family. Happy, happy days!

This recipe came about as I couldn’t decide whether to make myself some pancakes for breakfast – I decided I’d make a loaf as it’s super easy and a good excuse to use up some of the dried fruit left over from my homemade fruit mince pies.

It’s fairly healthy, consisting of wholemeal flour, coconut oil and some dried and fresh fruit. For a treat a think it does pretty well! Again, it’s another super easy recipe and can be made and stored in the freezer in individual serves so you can take it to work with you for a little afternoon treat.

The bits and pieces

2 cups wholemeal self-raising flour

2 free-range eggs, lightly beaten

2 over ripe bananas, mashed

5-6 dried figs, chopped

Handful of pitted dates, chopped

1 cup coconut cream

1/2 cup coconut oil

1/2 cup water

1/2 raw sugar

1 Tsp ground cinnamon

1 tsp ground nutmeg

1 tsp vanilla essence

Handful of slivered almonds

Pre-baked.

Pre-heat oven to 180°C. Grease a loaf tin.

Crack eggs into a large mixing bowl and whisk lightly. Add banana and mash with a fork – mix well with eggs.

Add remaining ingredients except for almonds and stir well until mixture is nice and smooth.

Pour into prepared loaf tin and sprinkle top with almonds.

Bake for around 30-40 minutes or until golden and cooked through (if you find that the top is browning too quickly just pop some foil over the top to prevent it from burning) – again perform the faithful skewer test. If it comes out clean you’re good to go!

Let cool for 10 minutes before turning out onto wire rack.

Serve as is or with some ricotta or greek yoghurt.

How deliciously simple!

baked!