Prep Time

15 mins

Cook Time

50 mins


  • Ingredients

  • 220 grams (7.7 oz) approximately 3 small ripe bananas mashed

  • 1/4 cup of brown sugar (or sugar substitute ie Stevia)

  • 1/2 cup of grapeseed oil

  • 1/4 cup of runny honey

  • 1/3 cup of lactose free sour cream (ie Liddells)

  • 1 teaspoon of vanilla extract

  • 1/4 cup of desiccated coconut

  • 1 1/2 cups of self raising flour

  • 2 tablespoons of dried coconut


I started experimenting with lactose free cooking 10 years ago as my husband can’t tolerate lactose.  This is a super moist and flavoursome banana bread which anyone can enjoy – with or without lactose intolerance.

Pairs well with …..

butter and jam

Hints and Tips

Replace lactose free sour cream with lactose free natural yoghurt or coconut yoghurt.  If you don’t have an intolerance to milk products you can use buttermilk or greek natural yoghurt.

Pre heat fan forced oven to 180C (360F) degrees.

Combine the bananas, sugar, oil, honey, vanilla extract and sour cream in a large bowl and whisk until fully combined.

Add the desiccated coconut to the wet ingredients then sift in the flour.

Pour batter into a lined loaf tin and sprinkle the dried coconut on top.

Cook for 50 minutes then allow to cool in tin for 10 minutes before removing.

Place on a wire rack to cool completely.

Keeps for 5 days in airtight container …. if it lasts that long 🙂