A healthy spin on a traditional banana bread, plus coconut!
Top a warmed slice with a dollop of greek yogurt, jam, or more nut butter, and pair with a cup of coffee.
Feel free to pour the batter in a muffin tin, but keep in mind the cooking time may be shorter.
Coconut Banana Bread
Optionally, you can add in your favorite mix-ins. Here's a few ideas:
- Chopped dark chocolate
- Cacao nibs
- Poppy seeds
See how it's made here.
2/3 cup Coconut Flurry
4 tsp oil
3 large ripe bananas, mashed
1 tsp vanilla extract
1 large egg, at room temperature
1/2 cup brown sugar, or substitute (adjust to taste)
1 1/2 cups flour (all purpose, whole grain, and/or gluten free flour blend)
1 tsp baking soda
2 medium-large mixing bowls
8" x 4" loaf pan
Preheat oven to 350F/175C
Combine Coconut Flurry and oil in microwave safe bowl, and heat for 30 seconds, then stirring every 15 seconds until mixed and thinner in consistency. Let cool.
In a mixing bowl, combine and thoroughly whisk all dry ingredients, except the brown sugar.
In another mixing bowl, combine mashed banana, egg, vanilla extract, and brown sugar. Whisk until fully incorporated.
Add Coconut Flurry and oil mixture to the wet ingredients' mixing bowl. Whisk until fully incorporated.
Add dry ingredients to wet ingredients, and mix until no more dry clumps are visible. Don't over mix.
Add water or milk if the mixture seems to dry. Fold in any mix-ins now.
Oil the loaf pan, and scrape batter into the pan using a rubber spatula. Put into preheated oven, and check 50 minutes later for doneness.
Bread is done when a toothpick or knife comes out clean when inserted into thickest part of the loaf.
Once done, let cool for 5 minutes in pan before popping out onto a cooling rack. Allow to cool for an hour before slicing.