• 30 mins

  • 100g wholemeal flour

  • 100g coconut flour

  • 1 teaspoon baking powder

  • 1 teaspoon bicarbonate soda

  • 1 teaspoon each of cinnamon and allspice

  • 250g KOJA breakfast topping plus 50g for topping

  • 3 bananas

  • 2 eggs

  • ¼ cup honey

  • ¼ cup brown rice syrup

  • ½ cup Rylstone Olive oil

  • 1 teaspoon vanilla


Preheat oven 180 C. Butter and line three 15cm x 8cm tins or a 22.9 x 12.7 x 6.4 cm loaf tin.

Combine flours, baking powder, bicarbonate soda, spices and 250g KOJA mix in a large bowl. In a food processor place banana, eggs, honey, brown rice syrup, olive oil and vanilla. Whiz until well combined but still a bit chunky. Mix the wet ingredients with the dry until combined. Divide mixture between the tins and sprinkle over extra KOJA topping. Bake for 30 minutes. Cover tops of loaves loosely with foil to avoid too much browning and cook for a further 10 minutes.

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