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.

Chocolate Ice-cream

I was honestly so impressed with this recipe. I had no idea it would turn out this good, but it tasted exactly like store-bought, good quality ice-cream, and had a great consistency too. Creamy, rich, and chocolatey, I would definitely advise making this!


  • 2 cans of full fat coconut milk (14 ounces), chilled overnight in the fridge
  • 160 grams of unsweetened cacao powder
  • 397 grams of pitted dates (soak for 10-20 minutes if they are not moist enough)
  • 1 tsp vanilla extract
  • Cacao nibs (optional)


  1. Put a big mixing bowl in the freezer to chill for 10 minutes
  2. Put the dates in the food processor and process them until they form small pieces. Then gradually add hot water until the mixture becomes a thick paste
  3. Pour the cans of coconut milk into the chilled mixing bowl
  4. Whip it until it becomes creamy and smooth. Add in the cacao powder, vanilla extract and half the date paste. Whip until it is mixed fully.
  5. Taste and add more cacao powder or date mixture to your personal tastes. (I added in all the date mixture)
  6. Put in a freezable container and cover with clingfilm.
  7. You can either leave it for a few hours, so it forms a mousse, or leave it longer till it freezes fully.