Gluten Free Banana Coconut Bread 

What do you do when you have a bunch of bananas on the kitchen countertop and they look like they needed to be consumed that very day?


Use them in baking! I’ve decided to bake an almost gluten free banana coconut bread with them. I say ‘almost’ because I didn’t have the gluten free baking powder and have to use the normal one.

Ingredients (serves 12)
(Recipe adapted from CocoRoselle)

400g ripe banana
6 eggs
2 tsp vanilla extract
60ml coconut oil
1/2 tsp ground cinnamon
2 tsp (gluten free) baking powder
70g coconut flour
20g chia seed

Depending on your preference, I added pine nuts into the batter. I also love to add pecan nuts or walnuts for that extra bit of crunch.

:: Preheat oven to 170C

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:: Combine banana, oil, cinnamon, vanilla, eggs and baking powder into a blender or food processor and blend until creamy.


:: Add the coconut flour and chia seeds and mix through.
:: Rest for 10 minutes to allow the chia seeds and coconut flour to expand.
:: Lightly oil one loaf tin and then line with baking paper. I used the silicon one and didn’t have to do that.


:: Spoon batter into the tin. At this stage, you can decorate the bread with flaked coconut or sliced banana before baking.
:: Bake for 50 to 55 minutes. Cover the top with foil if it is over browning. I used a bit more time as I find that the centre part remains moist. Timing varies from oven to oven.

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:: Remove from the oven and allow to cool before turning out the loaf.


So I’m not quite used to consuming gluten free products even though I know it’s supposed to be better for our body. I think I need time to appreciate the taste which is a bit different from the usual banana bread that I made. Faith, however, likes it, much to my surprise.

Won’t you try it and let me know if it suits your tastebuds?

[Foodie Fridays] Mango Chia Seeds Pomelo

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One of my favourite dessert is the Mango Sago Pomelo dessert and it is not difficult to make at all. To make a healthier version, I replaced the sago with Chia Seeds and since I don’t fancy the idea of drinking evaporated milk, I substituted it with coconut milk and pasteurized milk. I guess I could make it even healthier by using almond milk but I suspect the taste would be a tad different from the original. For now, I quite like how this version turns out – it’s somewhat the same as the one I like.

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I managed to yield 6 portions from this recipe.

200ml coconut milk
200ml milk
4 tbsp chia seeds (though I think 3 tbsp is sufficient)
400ml mango juice (I used Marigold’s Peel Fresh Tropical Mango)
3 mangoes

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  1. Combine both coconut milk and milk together and add in the Chia Seeds to allow them to bloom. Set aside in the fridge.

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2. Remove the flesh from the mango. Set aside some for garnishing later.

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3. Using a handheld blender, blend the mango flesh together with the mango juice until it is well-mixed.

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4. Add in the chia seeds + milk mixture to the mango mixture and stir until they are mixed well.

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5. Peel the pomelo and remove the flesh, breaking them up into smaller portions. I only used about half of the pomelo. Store the rest in the fridge.

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6. Pour the mango mixture onto a glass and top it up with mango bits and pomelo.

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This is best served chilled and I reserved a few bottles in the fridge and ate them a day later. Still mighty good. I don’t usually make this dessert but because I saw both the main ingredients for sale in the supermarket and decided to make it.

Really pleasurable!