Bounty bread

Coconut-lovers – this recipe is for you. I absolutely love the texture of desiccated coconut, particularly with goo-ey dark chocolate! The combination of almonds, chocolate, coconut and maple syrup works so beautifully together, and your kitchen will smell amazing.

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The desiccated coconut and dark chocolate topping makes this bread look really beautiful so its the perfect recipe to make if you have friends coming over for tea. I love to have it slightly warm with some vegan ice cream or with some peanut butter on top!

Happy baking x

Ingredients

Dry ingredients

  • 2 cups ground almonds (240g)
  • 1/3 cup cocoa powder (45g)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Pinch of sea salt
  • 1/2 cup desiccated coconut (50g) + 2-3 tablespoons

Wet ingredients

  • 3 ripe bananas
  • 2 eggs
  • 1/3 cup maple syrup/honey (80ml)
  • 1/4 cup coconut oil, melted (60ml)
  • 1/4 cup almond/soya milk (60ml)
  • 1 teaspoon vanilla essence
  • 100g good quality dark chocolate, chopped (or use dark chocolate chips)

Method

  • Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease a loaf tin with some coconut oil.
  • Place all of the dry ingredients apart from the desiccated coconut into a bowl and mix until the ingredients are evenly distributed.
  • Mash your bananas with a fork (or use a blender) and place into a large bowl. Add the eggs, maple syrup/honey, melted coconut oil and vanilla essence and mix with a whisk to combine. Finally add in the milk.
  • Add your dry ingredient mixture to your wet mixture in 2-3 parts, gently mixing after each time. Be careful not to overmix.
  • Finally fold in the chopped chocolate (reserving one tablespoon for the topping) and 1/2 cup of desiccated coconut. Your mixture will be thick but still pourable.

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  • Pour half of the batter into your loaf tin and sprinkle 1-2 tablespoons of desiccated coconut over the mixture. Pour on the remaining batter and sprinkle the remaining chocolate on top.
  • Bake in the centre of the oven for 50-55 minutes or until an inserted skewer comes out clean. Set aside until cool enough to turn out onto a wire tray.
  • Leave until almost completely cool before cutting. Sprinkle some desiccated coconut over the top and enjoy every bite!

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Enjoy x

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