Toasted Coconut Banana Bread

I’ve wanted to create a coconut banana loaf recipe for quite some time. The combination of coconut and bananas go together brilliantly, or rather the pairing  is like a mini Caribbean vacation in your mouth. It wasn’t until I read Anna Jones recipe for ‘Ultimate pecan banana breakfast bread’ in her book A Modern way to Cook that I got inspired to get on with it. Her recipe stood out to me for two reasons.

Firstly, Anna’s recipe happens to be vegan. I myself am not a vegan but I do get satisfaction out of knowing there was no animal involvement in my food. With that said, I haven’t been able to adopt a vegan or a vegetarian lifestyle. There are too many interesting things out there in the world to eat and I would feel like I was missing out by restricting my diet.

Secondly, I enjoyed how Anna’s recipe includes homemade oat flour, a clever and simple approach to introduce a healthy grain into baked goods rather than just using whole wheat flour.

I decided to greatly adapt her recipe, or rather borrow ideas from her recipe, to embrace the delicious flavours of coconut. This recipe can be enjoyed for breakfast, a snack, or even dessert. It is super moist and has become a staple in my home. Hope you enjoy it as much as I do.

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Toasted Coconut Banana Bread
Ingredients
Loaf
  • 1 cup unsweetened shredded coconut
  • 1/3 cup melted coconut oil plus extra for greasing
  • 1 3/4 cups rolled oats
  • 2 tsp baking powder
  • 1/2 tsp tsp ground cinnamon
  • 1/4 tsp salt
  • 4 ripe bananas
  • 1/2 cup cup full fat coconut milk
  • 1/2 cup cup honey or agave nectar
  • 1 tsp vanilla extract
Crumble
  • 4 tbsp oat flour
  • 4 tbsp rolled oats
  • 2 tbsp melted coconut oil
  • 2 tbsp honey or agave nectar
  • 4 tbsp unsweetened shredded coconut
  • 1/2 tsp cinnamon
  • pinch of salt
Instructions
  1. Preheat oven to 350° F. Line the length of a 9" x 5" loaf pan with enough parchment paper to provide handles. 

  2. Spread shredded coconut evenly on a baking sheet and toast for about 5 minutes or until golden, stirring once or twice. Set aside.

  3. Make the oat flour. Blend the rolled oats in a food processor just before it reaches a powder-like texture. Place 4 tbsp of oat flour in a bowl and reserve for the crumble. Place the remaining oat flour in a bowl along with baking powder, cinnamon, salt, and toasted coconut. Set the oat flour mixture aside. No need to clean the food processor.

  4. Begin the crumble. Stir together all of the crumble ingredients into a bowl and mix until small clumps are formed. Set aside.

  5. Return to the loaf. Place bananas, coconut milk, honey, vanilla extract, and melted coconut oil into the food processor. Blend until well combined. Return the oat flour mixture to the food processor and blend until just combined. Pour batter into loaf pan and smooth top. Sprinkle crumble evenly over loaf mixture. 

  6. Bake for 1 hour and 10 minutes or until toothpick comes out clean. Leave to cool on a wire rack for 30 minutes.

 

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