Saturday, April 5, 2014

Banana-coconut almond bread

This is a slightly modern interpretation of a tried-and-true classic.  I love swapping in almond flour for part of the regular flour in baking.  It's a nutritious addition that creates a subtle change in flavor and texture without tasting too "healthy" or heavy or bland.  You could also sub in gluten-free flour for the all-purpose flour if you are eating sans gluten these days.

I'm a huge lover of the coconut so this recipe uses coconut oil & some shredded, unsweetened coconut in the batter.  The flavor is there but it's super mellow & not overpowering at all (my son, Brando, claims he hates coconut didn't even know it was in there).  I love the walnuts in this recipe because they are slightly bitter and balance out the sweetness of everything else!

3 ripe bananas - mashed
2 eggs - beaten
1/2 c. coconut oil - melted
1 t. vanilla
1/2 c. sugar
1/4 c. packed brown sugar

1 c. almond flour
1 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
 3/4 c. shredded, unsweetened coconut
1 c. walnuts - roughly chopped

Preheat oven to 325 degrees.  Lightly grease a 9 x 3 x 5 loaf pan with butter or oil.

In a bowl, whisk together mashed bananas, beaten eggs, coconut oil, and vanilla until all the coconut oil is well incorporated.  Add the sugar and brown sugar and whisk to combine.

In a separate bowl, add the almond flour, all-purpose flour, baking soda, baking powder, salt & cinnamon.  Whisk to combine. 

Pour the wet ingredients into the dry ingredients and stir.  Fold in the coconut and walnuts until well incorporated. 

Pour batter into your prepared loaf pan.  Bake on the middle rack of your oven for 1 hour to 1 hour & 10 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven & cool 15 minutes in the pan.  Invert onto a cooling rack and cool completely.

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