Okay, for some of you, Banana Bread has been in your repertoire for just over a year now (for others a lot longer). Well everything you thought you knew about delicious tasting banana bread, throw away. This is a vegan recipe that will make you a vegan banana bread lover. All you need I’ve listed in the recipe. It’s not a long list but I also have a “suggestions” section at the end of the recipe. I know you will enjoy this Banana Coconut bread recipe. So go make some “V” friends, show them you care by making this bread for them (it’s getting warmer outside so you don’t necessarily have to just drop it at their doorstep, outdoor social distancing?!).
Make no mistake, bananas – specifically ripe or over ripe bananas, are what you need for this loaf. While we don’t eat a lot of bananas plain in my house, I do try and use it in baking or cooking recipes, especially in banana bread, cakes, muffins and of course, smoothies. I often leave the bananas on the counter to get really ripe, then peel and freeze in 2 banana portions. I do recommend peeling before freezing otherwise you end up with a soggy mess when you take it out to soften on the counter. Peel, wrap in plastic wrap, place in a freezer bag (or airtight container), label and date and you are good to go. Ready for smoothies, cakes, banana infused pastries and other things you dream about eating.
You’ll need a 9” x 5” metal loaf tin (glass will work too but metal is my preference). Now you could also bake this in an 8” square pan – more like a cake, just adjust the cooking time down – check at 35 minutes then adjust based on the toothpick test. I’m recommending unsweetened coconut – especially if the bananas are over ripe. They will add enough sweetness to the recipe. I used sweetened once (it’s all I had) and it was too sweet for us – still so delicious, it was sinful!! So make this bread, enjoy it plain or with a scoop of homemade mango jam as I pictured here. I think you will enjoy it as a breakfast or snack item! Wash your hands, wear a mask or two, socialize responsibly and above all, stay safe! As always – enjoy!
100g coconut oil, plus extra for greasing
100ml maple syrup
1 tsp vanilla extract
150g plain flour
100g ground almonds
150g desiccated unsweetened coconut plus an additional 50g for the topping
2 tsp baking powder
1½ tsp ground cinnamon
½ tsp ground cardamom
1 cup roughly chopped walnut halves or pieces
450g ripe bananas, about 4 bananas
Heat the oven to 350f
Brush a 9” x 5” loaf pan with some coconut oil, line with parchment leaving an overhang on either end – set aside
If your coconut oil is not in liquid form, using a small pan or in the microwave, heat the coconut oil until just melted, stir in the maple syrup and vanilla and set side to cool
In a bowl, whisk together the flour, almond flour, desiccated coconut, baking powder, cinnamon, cardamom and walnuts – stir to combine, set aside
In a large bowl, mash up the bananas using a fork or masher
Add the coconut oil mixture and stir
Add the flour mixture and stir until combined
Scrape the mixture into the prepared tin and spread it out evenly
Cover with enough coconut flakes to cover the top completely, pressing the flakes lightly into the batter with your hands or the back of a spoon
Bake for an hour at 350f, then turn the heat down to 320f, turn the cake around and bake for another 15 – 20 minutes – check at 15 using a toothpick – a few moist crumbs are okay
If you think the coconut is getting too dark on top, cover lightly with a piece of parchment or foil
Take out of the oven and leave to cool completely in the tin
When cool, remove from the tin, cut into slices and serve
On it’s own – it’s delicious, add some butter and jam to it and well – just stop it!
Suggestions and/or changes
Add some berries to the batter
Switch up the nuts to another or leave out if allergies
Chop up some dried dates and add it to the batter – really any dried fruit will work. Depending on the sweetness of the fruit you are using – dates are quite sweet, you may want to cut back on the maple syrup by 1 tbsp – completely optional
Dot the batter with Nutella or some jam, and do the swirl thing, then bake it like normal
