Flavorful, dairy free banana bread you can enjoy on Shabbat or any day for dessert or breakfast.
Banana Coconut Loaf
Servings
2 Servings
Ingredients
- 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
Instructions
- 1 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)2 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.3 Mash up those bananas, and add them to the small bowl of liquids.4 Going back to the large flour bowl, make a well in the dry mixture and pour your liquid mixture in.5 Gently fold the batter until everything is well combined, but be careful not to overmix. A few lumps are okay.6 Spoon the batter into your prepared loaf pan. It is a bit thick, so you may have to coax it into place a bit.7 Bake for 30 to 40 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Recipe by Alisa Fleming, author of the Go Dairy Free: The Guide and Cookbook, founder ofwww.GoDairyFree.org, and Senior Editor for Allergic Living magazine.
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