Hello everyone.

Welcome to the second dessert of the year. I have chosen a banana and coconut bread cake.

As Heidi Drieschner mentioned in her column there is a lot of high energy associated with the last full moon. We are urged to discharge these powerful energies through gym, dancing and any movement.

So if you have been moving the last two weeks, then bake my banana coconut bread for support.

Bananas are sometimes referred to as the perfect food for athletes. This is largely due to their content of easily digested carbs, as well as the minerals potassium and magnesium, both of which act as electrolytes (20Trusted Source).

So bananas may support exercise recovery and coconut is a good source of protein to repair the muscles. So, what better way than to mix them together.

INGREDIENTS

3 ripe bananas (mashed with a fork)

3 eggs (whisked lightly)

1 teaspoon vanilla extract

1/12 cup coconut flour

1 tablespoon of Apple cider vinegar

1 teaspoon of bicarbonate Soda

1/2 teaspoon of baking powder

Optional: 100 ml of maple syrup or rice malt syrup (I did not use the syrup when I made mine but I added a teaspoon of coconut sugar and it was still very tasty)

METHOD

Pre-heat oven at 180º, line the side of a loaf pan with baking paper.

Mashed your peel bananas with a fork in a big bowl. Leave aside.

Whisked your eggs lightly in a smaller bowl then mix with your bananas. Add the Vanilla extract and apple cider vinegar, mix and add the bicarbonate soda and the baking powder. Then add the Coconut flour and mix well with a wooden spoon.

If you are going to use any syrup add it in the mixture when you add the vanilla extract.

Pour the mixture into your tin. Bake for 40-45 minutes or until your skewer comes out clean and dry.

Mine took only about 30-35 minutes to cook so keep checking depending on your oven.

Once it is cooked, take it out of the oven and let it dry on a cool rack. 

Sprinkle some coconut sugar on top of the cake and sprinkle some desiccated coconut as well on top of the coconut sugar.

Enjoy!