Banana and Coconut Bread

1.25 hours


400 g (14 oz) ripe banana
6 eggs
4 fresh pitted dates
2 tsp vanilla extract or 1 tsp vanilla bean paste
60 ml (1/4 cup) macadamia nut oil, coconut oil or cold-pressed olive oil
1/2 tsp ground cinnamon
2 tsp gluten-free baking powder
70 g 2 1/2 oz) ) coconut flour
20 g 1 oz) chia seed
2 scoops of BN Protein


  • Step 1

    300°F (fan-forced).

  • Step 2

    Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder in a blender or food processor and blend until creamy and combined - alternatively, you can do this by hand in a large bowl.

  • Step 3

    Add the BN Protein, coconut flour and chia seeds and mix through.

  • Step 4

    Rest for 10 minutes to allow the chia and coconut flour to expand.

  • Step 5

    2 cm wide and 26 cm long.

  • Step 6

    Spoon batter into the tin - at this stage, you can decorate the bread with flaked coconut or sliced banana before baking.

  • Step 7

    Bake for 30 - 45 minutes (a skewer inserted into the centre should come out dry).

  • Step 8

    Cover the top with foil if over-browning.

  • Step 9

    Remove from the oven and cool before turning out the loaf. Enjoy!