Jamie Oliver

Coconut bread

With sweet banana & runny honey

Coconut bread

Makes 2 loaves (each loaf serves 6 to 8) loaves (each loaf serves 6 to 8)
Cooks In55 minutes plus proving
DifficultyNot too tricky
Nutrition per serving
  • Calories 387 19%
  • Fat 14.8g 21%
  • Saturates 11.3g 57%
  • Sugars 3.7g 4%
  • Protein 10.7g 21%
  • Carbs 48.6g 19%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Method


  • 1 x 7g sachet dried yeast
  • 2 tablespoons runny honey
  • 1 ripe banana
  • 1 large free-range egg
  • 800g strong bread flour, plus extra for dusting
  • 1 x 400ml tin of light coconut milk
  • 200g desiccated coconut
  • unsalted butter, for greasing
Tap For Method
Recipe From

Jamie Magazine

By Jamie Oliver
Tap For Ingredients


  1. Stir the yeast and honey into 200ml of tepid water, then leave for a couple of minutes to bubble up a bit.
  2. Peel and mash the banana. Crack the egg into a bowl and beat together.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Tip the dough onto a clean, floured surface. Knead for a few minutes and bring into a ball.
  8. 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.
  9. Preheat the oven to 200ºC/400ºF/gas 6.
  10. Cook the loaves for 30 to 35 minutes, or till the crusts are golden-brown, and sound hollow when tapped.
  11. 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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