Coconut Banana Bread

Prep Time: 30 Min / Cook Time: 1 hour / Ready In: 90 Min

Ingredients

  • 3 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup real maple syrup or organic sugar
  • 1 teaspoon baking powder
  • 2 1/2 cups spelt flour
  • 7 ounces shredded coconut, less 1/2 cup
  • 1/2 cup coconut milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cardamon (optional)
  • 1 teaspoon coconut extract (optional)
  • 1 teaspoon grated lemon rind (optional)

Directions

  1. Preheat oven to 350 degrees. In a bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, flour, coconut, coconut milk, and cardamom or lemon. Mix just until well combined.
  2. Pour into a large loaf pan, two medium loaf pans, 6 small loaf pans, or 12 mini loaf pans which have been coated with nonstick baking spray with flour.
  3. Combine the remaining half cup of coconut, mix it with a teaspoon or so of date sugar, then sprinkle on top of your batter before baking. Bake in preheated oven for 1 hour (large loaf pan), 35-40 minutes (medium loaf pan), 25-30 minutes (small loaf pan), 18-20 minutes (mini loaf pans). Remove, cool, slather with jam and enjoy.

With Love

This is just good. I didn’t have cardamon so I used lemon but I want to try it next time. It’s not too sweet and I was able to substitute different flours and oil without any problems. The coconut flavor is wonderful!

Variation and photo from cheeky kitchen

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Moist Vegan Cornbread with Blueberries

Prep Time: 10 Min / Cook Time: 35 Min / Ready In: 45 Min / serves 8

Ingredients

  • 1/2 cup maple syrup
  • 1/3 cup canola oil
  • 1 cup plain soymilk
  • 1 cup whole wheat flour
  • 1 cup fine cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup fresh blueberries

Directions

Heat oven to 350 degrees. Stir first three ingredients together. In another bowl whisk together the flour, cornmeal,  baking powder and salt. Regular salt will work as well. Mix wet and dry ingredients together and pour into a greased 9×9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

With Love

We doubled it and baked it in 13 x 9 pan. It made them thick and wonderful. The original recipe asked for 2/3 cup of maple syrup but they were a little sweet. Half a cup or less would be plenty. Also note from original recipe, “I don’t like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days.”

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