Banana coconut bread

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BANANACOCONUTBREAD Banana Bread seems like the most commonly posted recipe right? It’s in every free food magazine, all over the Internet and practically done-to-death. However with a cruelty-free twist, this coconut banana bread is one worth trying. This is the first 'veganized' banana bread recipe i created, and my recipe is constantly changing. The most important thing about banana bread is the bananas (of course!) they must be extremely over ripe. I make banana bread when my bananas are too black to be eaten. Freezing them whole when they are overripe and then defrosting them overnight whenever needed is a great way to always have some on hand.

First of all, if you’re going to be Vegan baking, get yourself some flaxseed meal and chia seeds. These are both extremely cheap, easy substitute for eggs in baking – available in most health food stores or online. Other replacements are Vegetable oil, coconut oil, and 'No Egg'. Also you will need some vegan butter, I use Olive Oil Nuttelex and Sunflower Oil Nuttelx. These are high in Vitamin D, A and E – and available in most Australian grocery stores. Another tip would be get yourself some preservative free shredded coconut, and agave syrup.

  • 100g Vegan butter (room temp)
  • 1 Cups Plain Flour
  • 1 Cup (preservative free) shredded coconut
  • ½ Cup Dark Brown Sugar
  • ½ Cup Raw Caster Sugar
  • 1Tbs Flax meal (mixed with 2Tbs water)
  • 1tsp Vanilla Essence (Or seeds of one Vanilla Pod)
  • 1Tbs Cinnamon
  • 1tsp Nutmeg
  • 2tsp Baking Powder
  • 3 Over-ripe Bananas (Almost black)
  • Handful Walnuts & Handful Dates, Chopped
  • Demerara Sugar (for topping)

Line your bread tin with baking paper, and preheat the oven to 180Celcius  |  Mix your Flax with the water and set to side  |  Add your butter, sugar (and agave if using) to a bowl and beat with an electric mixer until well combined (otherwise use a fork and a strong hand)  |  Mash in your bananas, add spices, vanilla ess and mix until all combined  |  Sift flour, baking powder, and then add your coconut and stir lightly until combined  |  Add chopped dates and walnuts, combine lightly  |  Pour into your prepared tin, make sure mixture is rather even and then sprinkle with Demerara sugar (optional)  |  Bake for 20-30 minutes until golden on top and cooked in the middle (I like to check with a skewer through the center, if it comes out dirty - its not ready)

And there it is – Cruelty-free Vegan Coconut Banana Bread. I like to eat mine fresh out of the oven with a nice cuppa, and then chop the rest into slices, freeze any you might not be able to eat in time before going stale (generally 5-7days) and defrost whenever a craving occurs. Generally it all gets eaten in my house before i get the chance to freeze any!