Coconut Banana Bread

My mumma is coming home from a little getaway today, after seeing her favourite cousins and visiting lots of art galleries, gardens, animals, and eating all the food.

To continue the party, I decided to make her some coconut banana bread, so that her house would smell like an open house, and her tummy would be full of delicious goodness.

This makes a wonderful breakfast served with coconut yogurt and berries, or topped with peanut butter and smashed banana. Or simply with extra butter and a mug of tea. This baby is also vegan, and has a lot more nutrients than a lot of sweeter bakes.

To make it really healthy omit the sugar, use coconut oil instead of butter, and sub wholemeal for plain flour (this will create a dense less sweet loaf).

Coconut Banana Bread

3/4 cup soft brown sugar

1/2 cup softened vegan butter ( plus extra for tin)

2 flax eggs

1/2 teaspoon vanilla bean paste

3 brown bananas

2 cups plain flour

1 teaspoon baking powder

Pinch of salt

1/2 cup dedicated coconut ( plus extra for sprinkling on top )

Preheat conventional oven to 175* degrees, and butter and line a loaf tin, with baking paper.

Combine softened butter, brown sugar, vanilla bean paste, and the vegan eggs in a large bowl until smooth and well mixed.

Mash the 3 bananas and add into the wet mix. Meanwhile in a smaller mixing bowl combine flour, coconut, salt and baking soda.

Add in the dry mixture to the wet ingredients, and mix gently until you have a beautiful caramel coloured bread mix. Spread evenly into the prepared tin and bake on the top shelf for 50 minutes or until a skewer inserted comes out clean. Before baking I like to top the loaf with a little extra coconut.


Baking Time πŸ™Š
Love a good label or ten



6 thoughts on “Coconut Banana Bread

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