This loaf can be made gluten-free (use GF flour) and dairy-free (use coconut oil instead of butter). You can also make it as one large loaf (instead of two smaller loaves), just cook for about 10-15 minutes longer.
Butter or coconut oil 125g (melted)
Very ripe bananas 3 (mashed)
Desiccated coconut 1 ½ cups
Ground almonds 1 cup
Flour (e.g. plain, spelt, gluten-free flour) ½ cup
Baking soda 1 level teaspoon
Vanilla essence or extract 2 teaspoons
Salt a good pinch
Free-range eggs 3, whisked
Banana 1 extra, to garnish (optional)
Ground cinnamon pinch of, to garnish (optional)
Preheat oven to 180 deg C/Gas Mark 6. Line two small loaf tins (e.g. 3.5 cup capacity) with baking paper.
In a large bowl, mix melted butter/oil, mashed banana, coconut, ground almonds, flour, baking soda, vanilla, salt and eggs. Stir until combined.
Spoon mixture into prepared loaf tins, dividing equally. Peel and cut remaining banana (if using) in half lengthways and arrange a banana half on top of each loaf. Sprinkle with cinnamon.
Bake for 35-40 minutes or until loaves are golden and a skewer inserted into the centre comes out clean.
Leave loaves to cool in tins for 5-10 minutes before removing and transferring to a wire rack. Very yummy slightly warmed and spread with a little butter! Store in an airtight container in a cool, dark place for up to three days, or in the fridge for up to five days. It also freezes well.