I finally got to visit Vermont recently. Land of lakes, liberals and great cheese.  The Chester farmer’s market saw us procure a large jug of local maple syrup and feast on Ana’s amazing empanadas. As for the banana bread, nothing revolutionary here but a healthy and delicious recipe which contains no refined sugar and is quickly thrown together for breakfast, on-the-go baby snacks or afternoon tea.


6 tablespoons butter
2/3 cup maple syrup
3 eggs
1/2 teaspoon vanilla essence
3 ripe mashed bananas
1/3 cup coconut flakes
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
sprinkle of salt


Preheat the oven to 350 degrees f. Cream the butter with maple syrup and add the other wet ingredients and the coconut flakes. In a separate bowl mix the flour with the baking powder, soda and salt. Add the dry ingredients to the wet and fold until just incorporated – do not overmix.
Pour into a lined and greased loaf tin and bake for 45 minutes.