Receta Recipe For Coconut Banana Loaf
I must say, I don’t usually handle winter very well. In the past I have tended to overeat, do less, and snuggle up under the blanket with my 3 Jack Russell’s. But this winter I have been determined to not put on weight. We are heading to Scotland next month and I want to be able to eat anything I feel like, and drink a few wee drams each day, without worrying about my clothes not fitting me when we get back. The best way to do this is to make sure my body is not sluggish. Thermogenics has a way of speeding up metabolism and usually we see this principal in the form of supplements, such as fat burners. But, you can go the healthy route and incorporate ingredients into your diet that will warm you up from the inside. Black pepper, coconut oil, green tea, cayenne, cinnamon and ginseng all have thermogenic abilities. I have increased the amount of pepper we use in our seasoning and I am cooking more and more with coconut oil as I love the flavour it imparts, especially when I fry mushrooms. For our every day soup I am using cayenne and turmeric to add both flavour and keep the common cold at bay. I also want to have treats in winter without feeling guilty and so when I was asked to test a recipe for coconut banana loaf that uses these warming principals, I did not say no.
- Coconut Banana Loaf
- Coconut Banana Loaf ALL RIGHTS RESERVED: Recipe adapted from the Canderel Kitchen
230g bananas 8g Canderel with sucralose 230g self raising flour, sifted 2 eggs, lightly beaten 48g coconut oil 60mls milk 85g Canderel crispy almond chocolate, roughly chopped 40g desiccated coconut
Preheat the oven to 180° Celsius Grease a loaf tin Place the bananas into a large mixing bowl and mash with a fork Add the sucralose and mix in Add the flour, eggs, coconut oil and milk and mix until completely incorporated Add the chocolate and desiccated coconut and fold to combine Place the batter into the tin and bake for 50 minutes Remove from the oven and leave to cool in the tin for 5 minutes Turn onto a wire rack and serve warm 3.3.3077
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What I blogged August 17:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, three dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.