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.