Stone Baked Coconut and Pecan Banana Bread
This recipe is a powerhouse of flavour. For those looking for a tasty take on banana bread; look no further!
- 8oz all purpose flour
- 150g cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- pinch of ground nutmeg
- 6oz granulated sugar
- 2 eggs
- 3 tbsp vanilla yogurt
- 60ml coconut oil, melted
- 4 medium bananas, mashed
- 115g + 1-2 tablespoons shredded sweetened coconut
- 115g pecans, toasted and chopped
Start by firing up your wood fired oven to it’s optimum temperature and allow the oven to cool down and maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.
In a large bowl, whisk to combine the dry ingredients through the sugar. Set aside.
In a medium bowl, beat the eggs, then add the yogurt and coconut oil and bananas. Whisk until combined.
Pour the wet ingredients into the dry. Add 115g of the shredded coconut and all of the pecans. Mix just until combined.
Pour the batter into a loaf pan and top with the 1 to 2 tablespoons of coconut.
Bake for 55 to 60 minutes or until a toothpick inserted into the centre comes out clean. Then serve in delicious thick slices and share with family and friends!!
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