Coconut Chocolate Banana Bread

I’m so depressed. I’ve finally watched the finale of the Great British Bake Off. It was a brilliant, by the way, and my favourite person won! (Don’t worry, I won’t give away any spoilers). Never again am I going to hear Mel and Sue call, “On your marks, get set, bake!” or watch Mary Berry check for soggy bottoms. Oh well, all good things must come to an end. Besides, how better to mark the end of Bake Off than with a recipe for moist, chocolatey banana bread?


Preheat oven to 180 degrees Celsius and grease a loaf tin.


  • 400 grams of mashed bananas (at least 8 small-medium bananas)
  • 1 tablespoon of apple cider vinegar
  • 112 grams of coconut milk
  • 4 tablespoons of coconut butter (mine had melted so it was 4 tablespoons of liquid and solid coconut butter)
  • 80 grams of maple syrup
  • 130 grams of spelt flour
  • 30 grams of coconut flour
  • 23 grams shredded coconut
  • 63 grams’ cacao powder
  • 1 teaspoon of bicarbonate of soda
  • ¾ of a teaspoon baking powder
  • ¾ of a teaspoon of salt


  1. Mix the wet ingredients together.
  2. Sift both flours together twice in another bowl.
  3. Mix all the dry ingredients (including the flour)
  4. Pour wet into dry and stir until it is just combined.
  5. Put the mixture into the loaf tin and bake for 35-40 minutes. (time will vary depending on the oven.)
  6. Leave in the oven – without opening the door – for 10-15 minutes. Insert a toothpick in. If it is not clean, bake for a few more minutes after opening the door.

Spicy Chai Banana Carrot Quick Bread

My day started off to the sight of a bunch of ripe bananas, spotted with brown. “Brilliant,” I thought. “I can make banana bread.” I finally decided on chai banana bread, perfect for spicy autumn. Little did I know that when I came back to bake later, the bananas had slowly been eaten by my thieving family. Being the impatient person I am, I hurtled straight into the recipe anyway and – guess what – found I did not have enough bananas! I didn’t want to add more oil, and considering that it was autumn and the bread was spicy, I decided the best thing to do was sub in grated carrot and it turned out delicious.



  • 230 grams of spelt flour
  • 1 teaspoon bicarbonate soda
  • 3/4 of a teaspoon baking powder
  • 3/4 of a teaspoon salt
  • 2 teaspoons of  cinnamon
  • 1/2 a teaspoon of cardamom
  • 1/2 a teaspoon of ginger
  • 1/2 a teaspoon of cloves
  •  1 tablespoon of molasses
  • 3 tablespoons of milk of  your choosing
  • 1 teaspoon of vanilla extract
  • 3 1/2 tablespoons of  melted coconut oil
  • 1 1/2 of a tablespoon of apple cider vinegar
  • 40 grams of maple syrup
  • 40 grams of black-strap molasses
  • 300 grams of mashed bananas
  • 200 grams of grated carrots

(Preheat oven to 180 degrees Celsius. Grease a loaf tin)


  1. Mix the dry ingredients in one bowl well, making sure that the spices are incorporated evenly in the flour.
  2. In another bowl, mix all the wet ingredients together.
  3. Next, pour the wet ingredients into the dry and stir until they are just combined.
  4. Pour the mixture into the loaf tin and bake for 30 minutes.
  5. Wait until mostly cool and then slice.