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Banana bread recipe

Here is a cake that you will be able to keep for several days in a cake box, in parchment paper.


  • 75 g of coconut sugar
  • 4 large eggs at temperature
  • 175 g of butter
  • 75 g of coconut oil
  • 30 ml organic coconut cream
  • 250 g ripe bananas, mashed (these can even be ones you have saved in your freezer)
  • 200 g wholemeal flour (or your favorite flour)
  • 60 g coconut flour (very rich in fiber)
  • 1 teaspoon of yeast
  • 1 pinch of 4 spices
  • juice of one lemon
  • A pinch of Guérande salt.

Preparation of the banana bread

  1. Blend the sugar, butter and coconut oil until you get a very foamy texture.
  2. Add the eggs, one by one and mix.
  3. Then add the bananas, milk, 4 spices, lemon juice and a pinch of sea salt. Quickly mix everything together before finishing with the sifted flours.
  4. Using a brush, oil a cake tin with coconut oil then spread the mixture evenly in the tin.
  5. Place the cake in a preheated oven at 180°c for about 1 hour (depending on the oven, check after 45 min and if necessary lower the temperature a little to let the cake finish cooking gently).

# Tip :  If you have too many bananas, or before they get too ripe, consider storing them in the freezer – they will have the perfect texture for this type of recipe once peeled and defrosted.

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