Ambroisie: Ultimate Banana and Coconut Bread
This is one of my most favourite breakfast treats – it takes me back to boxing day in Sydney before we would go off to watch the start of the Sydney-Hobart yacht race or the boxing day test match. Its super easy and a lovely surprise to take along if you are staying over during the holidays! And when you toast it the aroma takes you to a somewhere warm and tropical!
- 2 eggs
- 300ml almond milk
- 1 tsp vanilla essence
- 2 ½ cups plain flour (for gluten free I use a mix of ground gluten free oats, brown rice and buckwheat)
- 2 tsp baking powder
- 2 tsp cinnamon powder
- 150g coconut sugar
- 100ml brown rice syrup (or maple syrup)
- 150g shredded coconut
- 4 large ripe bananas
- 75g butter, melted
- 75g dark chocolate (optional if you want to make it extra decadent)
Preheat oven to 180°C (170 if fan-forced). Grease a 900g non-stick loaf tin
Lightly whisk the eggs, milk, brown rice or maple syrup and vanilla essence in one bowl.
In another bowl, sift flour, baking powder and cinnamon and combine. Add shredded coconut and coconut sugar.
Make a well into the dry ingredients, and pour in the egg/milk mix, stir gently until all combined, but don't overdo it.
Mash bananas in a separate bowl and add to other ingredients. Pour in melted butter and stir again until combined well, but again, don't over-stir.
If using chocolate, add half the batter into the loaf tin. Break the chocolate up into thin strips and lay it along the middle of the batter, leaving space at the end. Pour in the rest of the batter.
If not using chocolate, pour the batter into greased and floured loaf tin and bake on middle shelf for 1 hour and 10 min or until a skewer comes out clean.
Leave to cool on a wire rack for at least 30 minutes and then slice/toast to serve with or without butter