Thursday, February 20, 2014

Banana Coconut Bread

It’s been a little while since I posted recipes of things I’d stashed in the freezer. I’ve got a backlog here, but let me share banana breads. I made two kinds. First, a banana chocolate chip oatmeal bread from Tasty Kitchen, in which I used safflower oil instead of butter. It turned out really well, but overall, I felt it wasn’t exactly note-worthy. Second, though, was this vegan banana coconut bread from Chocolate & Zucchini, and that, ladies and gentlemen, is worth sharing. The Engineer and I both loved, loved this bread! I don’t remember exactly how long it lasted in the house, but I’m sure it was less than 48 hours. As a matter of fact, I’m making another loaf today, just because I have 3 large bananas going brown on the counter and I can’t help myself.

2 cups (260 g.) all-purpose flour
½ tsp. baking soda
¼ tsp. warm baking spices (such as cinnamon, cloves, ginger or nutmeg)
½ tsp. fine sea salt
1 scant cup (180 g.) unrefined cane sugar, plus 1 Tbsp. for topping
½ cup (50 g.) dried grated unsweetened coconut
4 small or 3 large bananas, very ripe (about 300 g. without the skin)
¼ cup vegetable oil
¼ cup coconut oil
2 Tbsp. dark rum (optional)
¼ tsp. cider vinegar

Preheat the oven to 350 °F and line a 9x5-inch loaf pan with parchment paper.

In a medium bowl, combine the flour, baking soda, spices, salt, sugar and coconut. Stir well to combine.

In a large bowl, mash the bananas well. Add the oils, rum and vinegar and stir to combine.

Fold the dry ingredients into the wet ones until no trace of flour remains, without overmixing. Pour into the prepared pan, level the surface with a spatula and sprinkle with the tablespoon of sugar.

Bake for 45 to 50 minutes, until the top is browned and a knife inserted in the center comes out clean. Pull out from the pan and let cool on a rack before serving.

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