Behind the Recipes
Banana Coconut Bread by Nancy Sobel
Makes 10-12 slices servings
INGREDIENTS:
1 c. white whole wheat flour or all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 ripe bananas, mashed well
1/2 c. + 2 tblsp coconut milk
1/4 c. pure maple syrup
3 tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1 tsp. apple cider vinegar
1/2 c. unsweetened shredded coconut
2 handfuls pepitas (pumpkin seeds), toasted if you’d like
1-2 tbsp. dark rum or maple syrup or coconut milk for brushing over the bread
PREPARATION:
1. Preheat the oven to 375F and grease an 8 1/2" x4 1/2 " loaf pan
2. In a medium bowl sift together all the dry ingredients (flours, baking powder, baking soda, and salt).
3. In a large bowl (or with a mixer) mix all wet ingredients until combined (bananas, coconut milk, maple syrup, coconut oil, vanilla, and cider vinegar).
4. Mix the dry ingredients into the wet and mix until combined and smooth (don’t over mix!). Stir in the coconut and the pumpkin seeds. Pour into the prepped pan and bake for 30 minutes.
5. Remove banana bread from the oven and lower the oven temperature to 350 F. Brush the rum/maple syrup/coconut milk onto the banana bread and bake banana bread for another 10 minutes.
6. Remove from oven and insert toothpick to make sure bread is cooked.
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