As the spring sun begins to rise earlier and earlier each day so too do my little ones.
Our days now officially begin the moments the first rays of spring sunshine sneakily peak through the cracks of the curtains.
I don’t mind too much though as we’ve been making the most of these early mornings either by going for a gorgeous walk in the beautiful sunshine or spending the first hour of the morning nestled by the kitchen bench baking up a storm.
This morning we opted for the latter and decided to bake a special batch of banana and coconut loaves chockfull of deliciousness.
These banana and coconut mini loaves couldn’t be simpler to prepare, they come together in mere moments with very little effort and all in the one big mixing bowl. Miss G. had the best fun mashing the bananas! And thanks to the loaves being so cute and teeny tiny they take no time at all to bake.
These mini loaves are taken to the heights of deliciousness thanks to the adornment of a scrumptious layer of banana, coconut, cinnamon and sprinkle of rapadura sugar. Once baked this layer of goodness caramelises to gorgeous goldenness and fills the house with most divine aromas of comforting banana and cinnamon.
This recipe creates 12 mini loaves so please feel free to cool half the loaves, wrap individual portions and pop into a freezer bag or container. They will keep beautifully in the deep freeze for up to 3 months and make a wonderful addition to any lunch box.
In terms of baby led weaning, these loaves are very easy for beginners to pick up and nibble on. The loaves texture is firm enough to withstand tight little grips yet soft enough to be nibbled on. These loaves are sweetened thanks to the lovely combination of mashed banana and a half cup of rapadura sugar. However, a lot of sweetness and flavour also comes from the fragrant ground cinnamon and vanilla bean paste so if your bananas are especially sweet, please feel free to half the amount of sugar.
To create your own divine little batch of banana coconut breakfast loaves simply…
Begin by preheating the oven to 180 degrees celsius (350F).
Place the yoghurt, milk, eggs, coconut oil (melted and cooled), rapadura sugar, vanilla bean paste and mashed bananas into a large bowl.
Whisk to combine.
Add the wholemeal (wholewheat) flour, baking powder, cinnamon and shredded unsweetened coconut and stir to combine.
In a small bowl place the shredded coconut, rapadura sugar and cinnamon and mix to combine.
Divide the banana and cinnamon scented batter evenly between a 12 mini loaf pan. I used a silicone mini loaf pan so there was no need to grease, if you’re using a tin please be sure to butter and flour the pan. Bake for 15-20 minutes or until golden and a skewer inserted removes cleanly.
Allow to cool for 15 minutes or so before placing the loaves onto a wire rack to cool completely.
Serve alongside a few fresh berries for a lovely little lovely breakfast or morning tea.
banana coconut breakfast loaves
makes 12 mini loaves
1 cup (250 ml) plain or greek yoghurt
1/2 cup (125 ml) milk
1/2 cup (125 ml) coconut oil, melted and cooled
1/2 cup (110 grams) rapadura sugar (or coconut sugar)
1 tablespoon vanilla bean paste
2 bananas, mashed plus 1 banana cut into thin rounds to adorn the top of each loaf
2 cups (300 grams) wholemeal (wholewheat) plain flour
2 teaspoons baking powder
1 tablespoon cinnamon, ground
1 cup (80 grams) shredded unsweetened coconut
1/3 cup (25 grams) shredded unsweetened coconut
1 heaped tablespoon rapadura (or coconut) sugar
1 teaspoon cinnamon, ground
Preheat oven to 180 degrees celsius (350 F) and grease a 12 hole mini loaf pan (if not using silicone). Place the yoghurt, eggs, milk, coconut oil, sugar, vanilla bean paste and mashed bananas into a large bowl. Whisk to combine. Add the flour, baking powder, cinnamon and coconut and mix to combine. Divide the batter evenly between the prepared pan and top with 3 coins of banana. Topping: place the coconut, sugar and cinnamon into a small bowl and mix to combine. Evenly divide the topping between the loaves and bake for 15-20 minutes or until golden and a skewer inserted removes cleanly. Allow to cool for 15 minutes or so before placing the loaves onto a wire rack to cool completely. Enjoy x
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