Jacqueline Alwill

Brown Paper Nutrition

It’s been SUCH an exciting couple of weeks seeing my first book, Seasons To Share, hit the shelves and people’s hands and kitchens! I’ve had the most tremendous support creating this baby and the feedback has been just as huge! Thank you for all those who have been a part of this journey and love cooking the recipes. As a special release this week I’m sharing the COCONUT BANANA BREAD recipe from the book in the SPRING : PICNIC menu. It’s been a winner since day one and still steals hearts to this day! Recipes and meals that are old favourites with new ingredients is what wins people over and this beauty does just that.

Within my take on a banana bread I’ve amped up the nutrition using coconut oil, rice and coconut in place of wheat flours, dates and bananas to sweeten the deal, and you can make you own additions of walnuts and other such scrumptiousness if you wish. This lil ripper is 100% gluten free, nut free (optional) dairy free and refined sugar free. I’m not sure I’ve met anyone who doesn’t love it – so now it’s yours!

Be sure to tag @brownpapernutrition (snap us into the photo) on Instagram and FB and please feel free to shoot through your images on DM so we can share with with others too.

If you still haven’t had a chance to purchase a copy for you and maybe a buddy too you can find SEASONS TO SHARE in all good bookstores and retailers across Australia and online by clicking here. 

Eat, Nourish, Share.

Jacqueline x



GF : DF : SF : V

125ml (1/2 cup) coconut oil, melted

1 teaspoon vanilla extract

4 eggs, beaten

3 very ripe bananas, mashed

8 medjool dates, pitted and chopped

1 teaspoon bicarbonate soda (baking soda)

65g (1 cup) shredded coconut

135g (1 cup) brown rice flour


Preheat oven to 180C and line a 10x22cm loaf tin with baking paper.

In a medium sized bowl, mix melted coconut oil with the vanilla, eggs, bananas, dates and bicarbonate soda.

Next, add the shredded coconut and brown rice flour and fold in until well combined.

Pour the mixture into the lined loaf tin and bake approximately 45-60 minutes or until a skewer inserted into the centre comes out clean.

Allow to cool in the tin for 10 minutes, then slice and pack up in a fresh piece of baking paper or brown paper with cotton twine to take to the picnic.