Coconut bread
With sweet banana & runny honey
Coconut bread
With sweet banana & runny honey
“There’s nothing like freshly baked bread, especially when you add the sweet twist of coconut. If you’re feeling bleary eyed, make this in a stand mixer with a dough hook, and let it do the work. You’ll get two loaves so you can freeze one, after baking, to eat another time. ”
Makes 2 loaves (each loaf serves 6 to 8)
Cooks In55 minutes plus proving
DifficultyNot too tricky
Nutrition per serving
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Calories 387 19%
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Fat 14.8g 21%
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Saturates 11.3g 57%
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Sugars 3.7g 4%
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Protein 10.7g 21%
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Carbs 48.6g 19%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Jamie Oliver
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Ingredients
- 1 x 7 g sachet dried yeast
- 2 tablespoons runny honey
- 1 ripe banana
- 1 large free-range egg
- 800 g strong bread flour , plus extra for dusting
- 1 400ml tin light coconut milk
- 200 g desiccated coconut
- unsalted butter , for greasing
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Recipe From
Jamie Magazine
By Jamie Oliver
Tap For Ingredients
Method
- Stir the yeast and honey into 200ml of tepid water, then leave for a couple of minutes to bubble up a bit.
- Peel and mash the banana. Crack the egg into a bowl and beat together.
- It’s best to use a stand mixer for this. Put the flour, mashed banana, beaten egg, coconut milk, coconut and a small pinch of sea salt in the bowl and combine using the dough hook.
- Add the yeast mixture and let the mixer run for 15 minutes. Cover the bowl with a damp tea towel and let prove for 1 hour.
- If working by hand, combine the wet ingredients in a bowl. Mix the coconut, flour and salt in a separate bowl, make a well in the centre, then tip in the wet ingredients and yeast and pull together, using your fingers then hands, until well combined.
- Turn out onto a clean surface dusted with flour. Add a little extra flour, so it’s more manageable, then knead for at least 10 minutes, or until it’s elastic. Cover the bowl with a damp tea towel and let prove for 1 hour.
- Tip the dough onto a clean, floured surface. Knead for a few minutes and bring into a ball.
- Divide the dough into 2 pieces and push into 2 greased 13cm x 18cm loaf tins. Cover the tins with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the loaves for 30 to 35 minutes, or till the crusts are golden-brown, and sound hollow when tapped.
- Transfer to a wire rack to cool a little. Delicious served warm with chopped mango, fresh mint and yoghurt hit with lime zest and juice, and honey.
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Recipe From
Jamie Magazine
By Jamie OliverRelated video
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited