Whole Wheat Coconut Banana Bread

18 May

In order to feel like I’m actually home (and to enjoy it more), I’ve hopped back on the cooking train! Helping my mom at the restaurant has taken up most of my time, serving and prepping caterings. Today I decided was the perfect time to start my experimenting my parent’s kitchen also.

Just for my darling Chrissy, here’s the coconut banana bread recipe that introduced me back to the baking world after nine months! This was inspired by many different banana bread recipes, along with tweaks of my own. Enjoy!

 

Whole Wheat Coconut Banana Bread

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Wet Ingredients:

4 overly ripened bananas (Mine were black, frozen, and then defrosted)

5 tbsp honey

1 tbsp butter or butter-like spread (I used Earth Balance)

1 cup milk of choice (I used Trader Joe’s Unsweetened Original Coconut Milk)

2 eggs

Dry Ingredients:

2 cups whole wheat flour

1 tsp. baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup shredded coconut (I used sweetened. If using unsweetened, you may want to add another tbsp of honey)

1/2 cup walnuts (Optional, but I used since my family loves nuts in their baked goods)

Streusel-like Topping:

3/4 cup walnuts

1/4 brown sugar

1/2 tsp baking powder

1/3 cup shredded coconut

Directions:

Pre-heat oven to 350 degrees. Slightly mash bananas, leaving slight chunks. Melt the butter product that you decide to use, and then mix in all of the wet ingredients to the mashed bananas. Add in dry ingredients until well incorporated and fold in the mix-ins.

Either use cooking spray or butter and flour your loaf pan. Pour in batter.

In a food processor, grind up walnuts, brown sugar, and baking powder into smaller pieces. Mix in the coconut. Sprinkle over the top of the batter, slightly pressing it in so that it sticks in place.

Bake for about 60-80 minutes. (I ended up baking for mine 70 minutes.)

Keep in mind that this yields a moist loaf, but a toothpick should come out rather clean once put to the test!

Et voila! Bon appetit!

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