Sunday is usually my day to rest and recharge, but this Sunday was filled with house chores, a little yoga and some food prep.  While I was cleaning out the fridge, I looked around the counter for what else needed to go and I saw last week’s sad brown bananas and thought, cool morning, how about some Banana Bread!  So I pulled out a recipe that my Mother-in-Law shared with me a few years ago and decided to tweak a few of the ingredients to make it a little healthier for me and cut the process and enriched products.  As for the 2-way concept, you can either cook it in the traditional single loaf pan or choose the gooey-goodness way I baked these yesterday.  Directions for both follow.

Ingredients

  • 2 cups Coconut Flour
  • 1/2 cup Coconut Sugar
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 3 overripe Bananas
  • 2 Eggs
  • 1/2 cup Vegan Butter (I use Earth Balance)
  • 1/2 cup chopped Walnuts

Preheat oven to 300.

Using mixer, cream together sugar and butter.  Next add eggs and bananas, beating on low until combined.  Next add flour, baking soda, baking powder, vanilla extract and beat until all are combined.  Finally, add walnuts to mixture and fold in.

Regular Banana Bread – Add batter to greased bread pan and bake for at least 1 hour.  Check center with toothpick to make sure it is fully cooked in the center.

For the GOOEY GOODNESS Version – Grease mini ceramic loaf dishes and place in large casserole dish or baking pan in order to create a water bath.  Add batter to mini loaf dishes filling them a little more than half full.  Next, add water to baking pan up to the level of the batter in the mini loaf dishes and place in oven and bake for 1 hour.  After an hour, remove from water bath and place mini loaf dishes in the oven cooking for another 20 minutes.  Remove from oven and run a non-serrated butter knife around edges to release sides from the dish.  CAREFULLY, flip (using a plate to prevent you from burning yourself) each loaf onto a small piece of wax paper and place on cooling rack until cooled.

I wrapped these in the wax paper and then in aluminum foil and placed in the refrigerator.  The Gooey Goodness recipe creates a more dense and less fluffy bread, so fret not if your bread does not rise!  These are good right out of the oven or cold.  They have the consistency of an upside down cake to me and the size is perfect for a snack or sharing!

Enjoy!

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