1 1/2 cups flour (you could use plain flour, gluten free or buckwheat flour. If using almond, use only 1 cup of almond meal & 1/2 cup flour as almond meal will take on a lot of moisture)

1 cup desiccated coconut

1 tsp baking soda

1 tsp baking powder

3 medium ripe bananas, mashed

3 eggs

1/4 cup melted coconut oil

1/4 cup honey

1/2 cup frozen blueberries

Zest of a lemon


1 banana

2 tbsp rolled oats


In one bowl, mix the dry ingredients (flour, coconut and baking powder & baking soda). Add the lemon zest and blueberries to the dry ingredients.

In another bowl, mash the bananas and add the eggs. Whisk together thoroughly with a fork. Add the melted coconut oil and honey to the mixture and continue to mix well.

Add the wet to the dry ingredients. Mix thoroughly.

Pour into a lined loaf tin. Slice the banana longs ways into three parts and press them gently into the mixture. Sprinkle with rolled oats.

Bake at 180c for 35-40 minutes until it has coloured. Check to see if it is cooked with a knife or skewer


Cut a slice when it is still warm after coming out of the oven and serve with a bit of butter. Store in an airtight container in the fridge.