Vegan Baking Take 2: Banana Coconut Loaf

Posted by on September 18, 2007 | 3 Comments

They had an awesome sale on bananas this past weekend at a Grand Opening Albertson’s sale, just 25 cents per pound, 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. Undeterred from my first vegan baking attempt at brownies, 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. 

While my recipe still needs a bit of refining, it was really pretty good.  The loaf was moist, with a light sweetness that my husband really enjoyed (he snuck back for seconds, and thirds, and… well you get the picture). 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 (I will pursue a heartier loaf on the next batch).  Anyway, without further ado, here it is…

bananabread.jpg

Banana Coconut Loaf

  • 2 cups flour (whole wheat, white whole wheat – for a lighter bread) or all-purpose)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened coconut
  • 1/4 cup oil (I used coconut)
  • 1/2 cup pure maple syrup (may use honey for non-vegan or agave nectar)
  • 1 teaspoon real vanilla extract
  • 3 ripe bananas (about 1 1/2 cups mashed)

Preheat oven to 350º and lightly grease a loaf pan (I used a 9 x5, 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.

Notes: For the quick bread pictured, I used white whole wheat flour (King Arthur brand) since I was out of whole wheat bread flour.  I also whizzed 3/4 of the coconut (6 Tablespoons) in my spice grinder for a few quick whirls.  I wanted to have a denser loaf with more of an infused coconut taste, which it seemed to do.  The remaining 2 Tablespoons I threw in as is, in shredded fashion.

 

Filed Under: Alisa's Recipes

Comments (3)

 

  1. Nowheymama says:

    Ooh, I’ve never tried banana coconut bread. And I just bought a big bag of brown bananas for 99 cents at our store!

  2. Christina says:

    Made this tonight…with a couple of adjustments to make it gluten free & used less sweet (1/3 cup agave instead of 1/2). Tastes like a sweet bread, not a cake or dessert, but will be awesome as a morning (or anytime) treat. I think next time I’ll add some nuts. Thanks for the great recipe! I’m new to cooking and baking, so trying to make things low sugar/gluten-free/vegan is a fun challenge!

    • alisa says:

      So glad you enjoyed it Christina! I have a no-added-sweetener banana bread on the site too. That ones a favorite for breakfast toast. Love your modifications and I bet this one would be great with nuts!

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