Honey Roasted Dairy Free Banana Bread

Simple, but oh so delicious, and it was that memory that was evoked as I sliced into this Honey Roasted Banana Bread.

📝 Ingredients

• 6 ripe bananas (peeled)
• 1 1/2 tbs honey
• freshly grated nutmeg
• 100 g coconut oil (1/2 cup, the coconut oil should be solid)
• 90 g brown sugar (1/2 cup)
• 2 large eggs
• 1 tsp of vanilla extract
• 225 g self raising flour (1 3/4 cups)
• 1 tsp of baking powder
• 50 g shredded coconut (1/2 cup)
• 90 g coconut milk (1/3 cup plus 2 tsp)

👨‍🍳 Instructions

1. 1Preheat the oven to 180 celsius (350 fahrenheit) and line a baking sheet with baking paper. Place 4 of the bananas on the baking tray and drizzle with the honey. Toss to combine. Grate the nutmeg over the top and roast for 30 minutes or until the tops of the bananas are golden and caramelised. Set aside to cool.
2. 2Slice the remaining bananas and line a 22cm (9 inch) x 7.5cm (3 inch) loaf tin with baking paper. Add the coconut oil and brown sugar to the bowl of an electric mixer fitted with a paddle attachment and cream until pale. Add the eggs one at a time and mix well before adding the roasted banana and vanilla.
3. 3Switch off the mixer and sift in the flour and baking powder and fold through using a wooden spoon or spatula. Add the banana slices and coconut milk and fold through until just combined.
4. 4Pour the mixture into the prepared loaf tin and then trim a piece of baking paper to size and place of the top of the loaf. Bake for 30 minutes at 180 celsius (350fahrenheit) before reducing the temperature to 160 celsius (320 fahrenheit) and baking for a further 30 minutes, or until a cake tester comes out cleanly. Remove from the tin and place on a wire rack to cool.