BANANA LOAF

VIRGIN COCONUT OIL “L’Exotique”

For brunch, tea-time, or on a picnic ... have this favourite ready to serve and you’ll never be caught unprepared again. A brilliant way to cut down on waste: overripe bananas need no longer languish at the bottom of your fruit bowl. Low in fat, low in sugar, go ahead and pinch a slice from the kids! We’ve added an original touch by using Sublim’ “L'Exotique” organic virgin coconut oil. Sampled and devoured!

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Preparation : 10 mn

Baking : 50 mn

serves 4

• For a 22 cm loaf tin

50 g Sublim’ “L'Exotique” organic virgin coconut oil in liquid state (can be increased up to 65 g)

50 g sugar

3 mashed bananas (250 g flesh, can be increased up to 280 g)

50 g plant-based milk

2 eggs

225 g wheat flour

8 g baking powder

1 pinch of salt

1 tsp vanilla powder

1 heaped tsp cinnamon

1 pinch allspice or Tonka bean (optional, but delicious)

Ustensils

1 loaf tin

1 mixing bowl

1 blender or 1 whisk

Préparation

Preheat the oven to 170 °C.
Add the banana and sugar into a mixing bowl and mash with a fork (or else use a blender, but the texture will be different).
Add the Sublim’ “L’Exotique” organic virgin coconut oil, plant-based milk, salt and spices.
Add the eggs.
Whisk gently and then
quickly stir in the pre-mixed flour and baking powder.
Grease a loaf tin
Bake in the oven for 50 to 55 mins.
The loaf is done once you can skewer it with a knife and it comes out clean.
Allow to cool a little before turning out of the tin onto a wire rack.
Enjoy cold.

Tip: For a better baking result, use a loaf tin that is shallower than it is wide.
You can of course add chopped nuts, chocolate chips, etc.

A delicious tart featuring a fine seasonal vegetable: endive, or endive.