Zoe's lunch box banana bread

Zoe from the amazing Little and Loved blog gave us this tasty banana bread recipe - it's gluten, refined sugar, dairy and nut free, making it a great lunch box option for people of any age! The muscovado sugar gives it a wonderful rich flavour, with a great texture coming from the coconut.


1. Line loaf tin (approx. 24 x 12 x 7cm) with baking paper and grease with a lick of coconut oil. Preheat oven to 180deg C.

2. Sift the flour, baking powder and baking soda into a bowl.

3. In a separate bowl, using an electric mixer or blender, mix the coconut oil and muscovado together until well combined.

4. Put the bananas in another bowl and mash gently with fork to create lumpy chunks, not a puree.

5. Mix the vanilla extract, cinnamon and coconut into the banana mixture.

6. Beat the eggs lightly with a fork, add to the coconut and sugar mixture and combine.

7. Mix the banana mixture with the coconut and sugar.

8. Gently fold in the flour and baking powder.

9. Scrape the mixture into the lined baking tin.

10. Garnish with the dried bananas or shaved coconut, then place into a preheated oven and bake for 1 hour or until a skewer comes out clean.

11. Remove from the oven and leave in the tin for five minutes, before removing and letting it cool on a wire rack. Cut into thick slices and serve. Enjoy!


Pedro and Graciella grow our bananas on their family finca, La Voluntad. Find out how Fairtrade has helped to make them smile.

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