Coconut Banana Bread

Prep Time: 30 Min / Cook Time: 1 hour / Ready In: 90 Min


  • 3 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup real maple syrup or organic sugar
  • 1 teaspoon baking powder
  • 2 1/2 cups spelt flour
  • 7 ounces shredded coconut, less 1/2 cup
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cardamon (optional)
  • 1 teaspoon coconut extract (optional)
  • 1 teaspoon grated lemon rind (optional)


  1. Preheat oven to 350 degrees. In a bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, flour, coconut, coconut milk, and cardamom or lemon. Mix just until well combined.
  2. Pour into a large loaf pan, two medium loaf pans, 6 small loaf pans, or 12 mini loaf pans which have been coated with nonstick baking spray with flour.
  3. Combine the remaining half cup of coconut, mix it with a teaspoon or so of date sugar, then sprinkle on top of your batter before baking. Bake in preheated oven for 1 hour (large loaf pan), 35-40 minutes (medium loaf pan), 25-30 minutes (small loaf pan), 18-20 minutes (mini loaf pans). Remove, cool, slather with jam and enjoy.

With Love

This is just good. I didn’t have cardamon so I used lemon but I want to try it next time. It’s not too sweet and I was able to substitute different flours and oil without any problems. The coconut flavor is wonderful!

Variation and photo from cheeky kitchen


Mango and Black Bean Quinoa Salad

Prep Time: 20 Min / Ready In: 60 Min


  • 2 cups cooked quinoa, at room temperature or chilled
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 medium mango, peeled and diced
  • 1 red bell pepper, diced
  • 4 green onions, white and green parts thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1 can of corn, drained and rinsed
  • 2 tablespoon red wine vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1-2 tablespoons fresh lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.
  2. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least 30 min before serving.

With Love

This is an all-time favorite. I tried it again this week with the youth at church and it was a win.

We didn’t wait for it to chill because by the time we were done chopping everything we wanted to eat it. The quinoa however should be at room temperature or chilled before mixing it in.

 This is a variation from mel’s kitchen’s cafe recipe.