Friday, December 30, 2011

Walnut-Coconut Banana Bread

I’ve converted this recipe from a regular non-vegan baking book. The bread turned out pretty well at the first try. Usually there are few things that need adjusting when converting recipes to vegan, but this time everything worked out great and we had this wonderful bread to accompany Saturday afternoon tea.

I had few browning bananas laying in my fruit basket and I was slightly tired of looking at them. I thought of just throwing them out, but then on the other hand I am trying to be better about wasting food, so I decided to go through some of my baking books and find a recipe that would incorporate ripe bananas. Browsing thought Dorie Greenspan’s Baking book, I found what I was looking for, and with a little tweaking I had a brand new vegan recipe for coconut banana bread.

My kitchen was filled with delightful banana-coconut aromas while baking. The bread has a dense consistency, sweetened coconut and chopped walnuts add desired  texture. It’s really, really good.


Walnut-Coconut Banana Bread
[Inspired by Dorie Greenspan's Banana Bread] 

  • 1 cup all-purpose unbleached flour
  • 1/3 cup spelt flour (substitute for whole wheat or AP flour if don't have it)
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup melted coconut oil (or canola oil, or vegan butter)
  • 1/2 cup light brown sugar
  • 6 TBS regular sugar
  • 2 egg-replacer "eggs"
  • 1 tsp pure vanilla
  • 1 tsp spiced rum (optional)
  • 2 ripe bananas, mashed
  • 1/3 cup coconut milk (full fat coconut milk)
  • 1/2 cup sweetened coconut 
  • 1/2 cup chopped walnuts (or pecans) 

Preheat the oven to 350 degrees, grease 9 x 5 loaf pan and set it aside. Mix flours, baking soda, salt and nutmeg in a bowl, to incorporate ingredients. Make the egg-replacer "eggs" in a small bowl, and set aside. 
In another bowl mash the bananas, add the sugars, melted coconut oil, vanilla, rum, coconut milk. Mix well. Add the egg-replacer mix and coconut flakes and walnuts. Gently incorporate all the ingredients into the batter. Pour into the loaf pan. Bake for 45 min at 350, then lower the heat to 325 degrees and let it bake for another 15 minutes. This is a dense bread so make sure to check it with a toothpick if done. Cool for about 30 minutes. 

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