A while ago as part of a blog post I was sent some coconut oil, the jar has sat in the cupboard doing nothing, every time I go in that cupboard it waves at me and I think I must come up with a recipe that uses the ingredient.
My coconut oil was from The Groovy Food Company , Coconut oil is a source of lauric acid which is good for your cardo vascular system and despite being a saturated fat assists in regulating your cholesterol levels and boosting your immune system, it tastes from the jar like a coco-nutty wax, not unpleasant and faintly tropical tasting.
Coconut oil can be used like other oils and in a warm kitchen will turn runny, I had an idea that the faintly tropical flavour would combine well with banana in a loaf cake, one of the staples in my kitchen.
The resultant loaf cake was deliciously aromatic and faintly tropical flavour as I hoped, moist too, it would may be benefit from a cream cheese buttercream icing if you wanted to take it towards a passion cake. Talking of additions you could also may be add blueberries or pineapple or mango if you wanted to up the fruitiness further.
- 2 ripe bananas - peeled and mashed
- 2 tbsp low fat plain yogurt
- 2 large eggs - free range please
- 1 1/4 cups of granulated sugar
- 1/2 cup of coconut oil - melted
- 1/4 cup soft light brown sugar
- 1 tsp vanilla paste
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp nutmeg
- Pre heat the oven to 180c
- Line 2 x 2lb loaf tins ,I use the ready made ones (i buy them from the £1 shop)
- In a bowl whisk the eggs, coconut oil, yogurt, sugar and vanilla paste until well incorporated.
- Now sieve in the flour, nutmeg, baking powder and soda, mix gentle and then stir in the crushed banana
- Pour the batter into the lined tins and bake for about 40 -45 minutes until tested cooked with a skewer
- Cool initially in the tin and then on a wire rack
- Stores well wrapped in foil or alternatively freezes beautifully.