Banana, pecan and coconut loaf
Ramona's Cuisine
Ramona's Cuisine

Banana, pecan and coconut loaf

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  • 280 g banana mashed 3 bananas + 1 to add on top
  • 190 g sugar I used cane sugar unrefined
  • 4 eggs medium room temperature
  • 50 g desiccated coconut
  • 50 ml olive oil any other oil will be good
  • 3 tbsp chia seeds
  • 280 g self-raising flour I used wholemeal organic
  • 70 g pecan nuts toasted
  • 1/4 tsp salt I have used pink Himalayan


    1. Preheat the oven at 185C or 325°F. Grease two small loaf pans or one regular size.
    2. In a bowl combine the flour, baking powder, chia seeds, desiccated coconut and salt.
    3. In a separate which can be the bowl of an electric mixer, mix the sugar and the 4 eggs. Beat until it becomes a light and fluffy mixture. This should be done at a medium speed for about 4-5 minutes.
    4. While still mixing, add the oil little by little or pouring it in continuously until all is in.
    5. Add the mashed bananas and mix at low speed for 30 seconds, just enough to incorporate these.
    6. Using a spatula, fold in the flour mixture gently. Add the chopped and toasted pecans.
    7. Pour the batter into the already prepared loaf pans. Peel one banana and cut into two lengthwise. Add on top.
    8. Bake for about 40 minutes or so until golden brown. Use a wooden skewer to make sure it’s done.
    9. When ready, take out of the oven. Allow it to cool for 10-15 minutes and then take out and cool completely, ideally this should be done on a wire rack.
    10. Can be served warm or cold with a nice dollop of creme fraîche, ice cream or a nice Greek yoghurt. Enjoy!


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