They had an awesome sale on bananas this past weekend, so it was time to stock up! Bananas are a mainstay in my smoothies, which gives me an excuse to buy … oh … about eight pounds of them. I sliced them up, flash froze them on a cookie sheet (in batches of course) for about an hour at a time, and then put them into baggies in the freezer for later use. Of course, I left a bunch out to enjoy fresh, and a few extras for banana bread. Whose destiny was this Banana Coconut Load.
I jumped into the opportunity to remake my favorite banana bread sans eggs. Sure, there were many vegan banana breads on the net, but not a one compared to my hearty version. I have never been a fan of dry and cakey. My desserts must be moist and dense (crumb topping always helps too), and quick breads should have enough in them to make a good breakfast.
This banana coconut loaf was moist, with a light sweetness that my husband really enjoyed. It didn’t rise too much, but just enough. To get a taller loaf, I think just a bit more flour would do. Oh yes, and I did sway a bit from my old recipe, which is a banana whole wheat bread. I used coconut rather than flaxseed for a lighter more dessert like taste.
Special Diet Notes: Banana Coconut Loaf
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 2 cups flour (whole wheat, white whole wheat – for a lighter bread) or all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsweetened coconut
- ¼ cup oil (I used coconut)
- ½ cup pure maple syrup (may use honey for non-vegan or agave nectar)
- 1 teaspoon real vanilla extract
- 3 ripe bananas (about 1½ cups mashed)
- Preheat oven to 350º and lightly grease a loaf pan (I used a 9x5, though a smaller one will likely create a taller bread)
- Combine the flour, baking powder, baking soda, salt, and coconut (see notes below) in a large bowl. Set aside. In a small bowl, combine the oil, maple syrup, and vanilla. Mash up those bananas, and add them to the small bowl of liquids. Going back to the large flour bowl, make a well in the dry mixture and pour your liquid mixture in. Gently fold the batter until everything is well combined, but be careful not to overmix. A few lumps are okay.
- Spoon the batter into your prepared loaf pan. It is a bit thick, so you may have to coax it into place a bit. Bake for 30 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean.