Coconut + Cinnamon Raisin Bread

coconut bread 2

 

 

 

 

This coconut + cinnamon loaf is loaded with health benefits and has the most amazing taste and texture. It is completely grain free and is sweetened naturally with ripe bananas, making it low in sugar while rich in soluble fibre and omega 3 fatty acids, which add great moisture and boosts its digestive qualities. 
Bananas are a great energy food and packed with the mineral potassium which helps maintain normal blood pressure and heart function. I love baking with bananas as they addd great moisture and sweetness, which means you can reduce the amount of oil and sweetener considerably without compromising on taste and texture.

Coconut + Cinnamon Raisin Bread
5.0 from 3 reviews
Print
Recipe type: Bread
Author:
Prep time:
Cook time:
Total time:
Serves: makes 12 slices
Ingredients
  • 300 gm (about 3 medium sized bananas) ripe bananas (weight is without peel)
  • ¼ cup (60 ml) virgin coconut oil
  • ¼ cup (60 ml) coconut or almond milk
  • 4 large organic free range eggs
  • ½ cup (120 ml) coconut flour
  • ¼ cup (60 ml) chia seeds
  • 1 tbsp cinnamon
  • 45 gm (1½ oz) raisins
  • 2 tsp baking powder
  • pinch of salt
Instructions
  1. Heat oven to 150°C (300° F).
  2. Combine bananas, coconut oil, milk and eggs in a blender and mix until smooth (alternative you can do this by hand).
  3. In a separate bowl combine all the dry ingredients - coconut flour, chia seeds, cinnamon, baking powder, raisins and salt and mix together with a spoon.
  4. Combine the wet mixture into the dry slowly and combine well with a spoon until smooth.
  5. Leave for 5 mins to allow the chia seeds and coconut flour to absorb some of the moisture.
  6. Lightly oil a loaf tin and then line with non stick parchment paper - (the size of my tin was 24cm x 12cm).
  7. Spoon bread batter into the loaf tin and decorate with coconut flakes or other nuts (optional)
  8. Bake for 50-60 minutes - until a skewer inserted into the middle comes out clean. (If over browning you can cover the top with foil).
  9. Remove the loaf from oven and allow to cool before removing from loaf tin.
  10. Serve warm topped with ricotta and jam, nut butter, honey or simply on its own.
  11. Keeps well for up to a week in an air tight container in the fridge. Freezes well.

coconut bread

This entry was posted in Healthy Eating and tagged , , , , , . Bookmark the permalink.

20 Responses to Coconut + Cinnamon Raisin Bread

  1. Dani Dineva says:

    Congratulations! I realy love your blog and oooo, I surprised me today! Best wishes for all of you and your lovely family. Greetings from Bulgaria.

  2. All I need is raisins and this will be making an appearance in my kitchen asap! I grew up on raisin bread so there is no way I could not make this ! 🙂

  3. Oh my, this is so delicious! I used mulberries instead of raisins and it was so amazing.
    If you don’t mind me asking – are you Danish? 🙂

  4. Holly says:

    This bread is fantastic! I’ve been making it once or twice a week for about a month with different variations. For the plain banana loaf I don’t add the coconut on top, I substitute an equal amount of flax meal for the chia seeds, and use water instead of nut milk. I’ve also made it with mashed sweet potato (300g) in place of the bananas – in this variation I also use flax meal and water, and add fresh nutmeg and chopped pecans. Thank you for the great recipe!

    • Regina says:

      So glad to hear this and thanks for sharing your substitution ideas! The sweet potato is a great idea. Sounds delicious.

  5. Claudia says:

    Oh my this looks unbelievablee. Can I add another banana and leave out the eggs to make it vegan? I love the idea of only using 1/4 cup of coconut flour! Do you think adding two scoops of protein power would work?

    I would really appreciate your response so I can make this ASAP! hahahah yummyyy

    • Regina says:

      I wish I could guarantee that leaving out eggs would work, but I can’t. Only way to find out is try, but I do think adding a tbsp of protein powder would be fine. I often add it to baked goods and it doesn’t seem to make a difference. Would love to hear how you get on if you try without eggs. Good luck

  6. Claudia says:

    1/2 cup coconut flour***

  7. Claudia says:

    Hi Regina,

    Just wanted to let you know that I made the bread with no eggs. I made a chia egg and added it to the mixture because it was a little dry. I was also feeling brave and skipped the oil as well haha (and completely forgot about adding protein powder) It was super delicious, moist and full of flavor. The only thing was that it didnt rise much. They turned out to be more like banana bread bars (a little taller than bars , but definitely not tall enough for bread and didnt look anything like yours) . However, my non vegan husband absolutely loved them and ended up eating all of it by himself hahaha

    I think next time I will sub 1/4 cup of applesauce for oil and perhaps make it in a small loaf pan so it can rise. I havent had any luck with breads “rising” , they always come out quite flat. (I have tried using spelt flour, oat flour, protein powder and coconut flour.I use a standard sized pan. I am thinking perhaps the recipe is too small for that size pan, and perhaps I need a smaller pan.)

    Thank you for the recipe!

  8. Jon Ward says:

    love your recipes.

  9. Andi Andrew says:

    THIS IS AMAZING! It’s 4th of July here and I’m in a baking mood so made this and the whole family loved it. Love you my friend. xoxo

  10. Lani Harman says:

    Hi Regina,
    I’ve tried many different recipes for this particular bread. I can finally say, that this is ultimately my favourite. I was always left disappointed with previous one’s. But gf you nailed it!
    My toddler’s love it, lady 9 loves it and hubby, well he’s just downed slice no.5.
    So glad I baked 2 .
    Thanks for this amazing recipe. It’s truely golden.
    Xxx

Leave a Reply

Your email address will not be published.

Rate this recipe: