My dentist once told me that I should stop eating banana’s because they were bad for my teeth…Its safe to say we never saw eye to eye and I soon left that dentist. I love banana’s, in fact I can’t actually remember the last time I went a day without one, is that bad? Who cares, I love them! This recipe has been my achilles heel for far too long, many, many banana breads have sadly been lost in the making of this recipe. Whether it be too dry, too moist, or literally not cooked at all in the middle, not too sure how that one happened, none lived up to expectations until now! I recently discovered coconut flour and was a little sceptical at first, but without it we would not have this recipe today. Unlike a lot of flours, coconut flour is very low in carbohydrates, but high in protein and fibre, making it a very absorbent flour. The bonus of this is a little goes a long way, so yes, it may be more expensive compared to other flours but you don’t need as much. I added a little extra protein in the form of protein powder in this recipe because it helps boost the flavour and also great for satiety, so hopefully you wont devour the whole loaf in one go, although I wouldn’t blame you if you did. 😉 If you don’t have protein powder you can remove it altogether, but I would suggest adding a little more coconut flour to replace it, an extra 15-25g should do the job, until you have a thick cake like mixture.

Yields: 12 Slices


75g Coconut Flour
50g of Protein Powder (Try to use a subtle flavour)
2 Banana’s
20g Honey
2 Whole Eggs
1 Egg White
100g Frozen Blueberries
1 Tsp Vanilla Extract
1 Tsp Baking Soda
1/2 Tsp Baking Powder
Pinch of Salt
1 Tsp Cinnamon


Firstly line a loaf tin with baking parchment and pre-heat the oven to 180°. Next mash the banana’s into a pulp and then add all the wet ingredients (honey, eggs & vanilla extract) and mix it all together. In a seperate bowl mix all the remaining dry ingredients together apart from blueberries and then combine with the wet mixture making sure to mix well. Finally add the blueberries mixing carefully, making sure not to break the blueberries up. Pour into the lined loaf tin and bake at 180°C for 45-50 minutes or poke a skewer into the middle and make sure it comes out clean. Leave to cool for 30 minutes then remove from the tin and slice. I like to eat mine as it is with a cup of tea along side it. This keeps for up to a week in an air tight container in the fridge.

Enjoy! 🙂 


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