>> Monday, February 13, 2017
We've been baking this particularly fabulous (and vegan!) loaf of banana bread every week since January. This is your perfect weekend or -- in our case -- snow day baking project. Yup. We've got yet another snow day over here today.
Anyway, banana bread tastes great, is semi-healthy, and is hard to mess up. You can use up those past-peak bananas and add in whatever you have in the pantry.
And kids love to help (and eat!).
CACAO COCONUT BANANA BREAD
What you'll need . . .
- 3 super ripe bananas
- 1/3 cup coconut oil, melted
- 1/2 cup coconut palm sugar
- 1 cup unsweetened coconut milk (refrigerated kind)
- 1 teaspoon pure vanilla extract
- 1 cup white flour
- Scant 1/2 cup whole wheat flour
- Heaping 1/4 cup cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Handful unsweetened shredded coconut
- 1/2 cup chocolate chips
Method . . .
- Preheat your oven to 350 degrees F. Spritz a glass 9x5 loaf pan with cooking spray or coat in a little coconut oil.
- Mash the bananas until they are goopy. You can also run them in your mixer with the paddle attachment.
- Add the oil, sugar, coconut milk, and vanilla extract to the bowl and whisk well.
- Then toss in the dry ingredients -- except the shredded coconut and chocolate chips -- and mix until just incorporated.
- Then briefly fold in the chocolate chips and coconut flakes.
- Bake for 50 minutes to a full hour, until edges slightly pull away from sides of pan and the center is set. (You can insert a toothpick -- I used a knife! -- to check.)
- Let your loaf cool for 20 minutes or so before taking it out of the pan to cool the rest of the way on your cooling rack.
Slice and enjoy with a good smattering of peanut butter!