banana, blueberry & coconut bread
“A man is a success if he gets up in the morning and gets to bed at night, and in between he does what he wants to do.” - BOB DYLAN
I’ve been feeling exceptionally happy and inspired lately. Spending a lot of time doing the things I love most: lazing about, cooking/baking, reading and exploring. The company has been good and my assignments are nearly out of the way for the year. I’ve taken the old bike out for a few rides and have spent time hanging in my room, discovering new music. All the good stuff. This morning I woke up pretty early with the idea that I’d have a few hours to complete an assignment due at 10am. The assignment got submitted (in last minute panic mode) but not before I spent a couple of those set hours procrastinating. I had a bunch of ripe bananas sitting on the bench and thought a loaf was in order. I used whatever I had lying around. I didn’t have butter and ran out of one flour mid mix, so had to throw another type in – somehow worked itself out. It rose perfectly and is lovely and soft. Currently enjoying a slice with a cup of tea now.
15og coconut oil, melted
1/2 cup sugar of your choice (brown works best)
2 free-range eggs, beaten
3 ripe bananas, mashed well
2 cups of self raising flour (i used 1 1/2 cups wholemeal and 1/2 cup gluten free)
1 tsp baking powder
1 tsp cinnamon (optional)
1/4 tsp nutmeg (optional)
1/2 cup milk of your choice
1 cup blueberries (thaw out first if using frozen)
Preheat oven to 180C and line a loaf tin with non stick baking paper.
Mix the coconut oil and sugar together. Add the eggs and beat well.
Stir through the mashed banana, then sift the flour, spices and baking powder over the mix.
Add milk and stir again. Pop the blueberries in, then fold them through carefully.
Pour into the prepared tin and bake for approximately 50-60 minutes, cooling on a wire rack when done.