There are not many things I do not like. Especially when it comes to fruit and vegetables. Sometimes I feel I can been seen as ‘fuzzy’ with food, since I am a vegetarian – but really, besides that, I would not say I am very difficult. However, there are of course I few things I do really dislike, raisins for example (so you will not find a recipe with raisins here – sorry to the raisin lovers), and even though I have a love for chocolate, chocolate and orange is a no-go combination for me! Banana’s are a fruit I do not strongly dislike, but I also do not really like to eat just by themselves. In my year living on my own I have never bought banana’s. So when I was in Canada last year and they decided to make banana bread as a lovely treat, I was a little apprehensive. I had eaten banana bread before, but was not jumping to have it again. But this banana bread changed my views on banana breads haha. Maybe because it also included coconut? Which gives it a lovely texture and just that little extra to lift it up. So, for the first time living out of home, I bought banana’s. Purely so I could make banana bread, and put the recipe up here, to share with you.
After my brownies from next week, I decided to go for a bit more healthy bake this week. I have been following Solveig’s blog ‘Gluten-Free-Vegan-Girl’ for quite a bit now. She has a very inspirational blog on vegan food, but she also does not use refined sugar or oil (she does use coconut butter) in any of her recipes. I use her blog more as inspiration and to adapt my recipes sometimes, to make them a little healthier or to try something vegan. I have not been convinced by the gluten free trend yet, but I think leaving gluten out sometimes definitely cannot be bad (so maybe a gluten-free recipe will be up soon(ish)?). I used her recipe for Basic Gluten-free Vegan Banana Bread as a guideline to change some aspects of the original recipe. So after reassembling the recipe, today after my long day at the university I NEEDED a break – so why not bake (haha it even rhymes!)?! I mashed my defrosted banana’s, added dates, flour, spices, and coconut. After that, I popped it in the oven, and soon the house started to smell really nice. I took it out of the oven maybe slightly to early – another 10 minutes would have been nice. Nevertheless, it was very nice, moist, coconutty banana bread. So here is my adapted version of the delicious Banana and coconut bread I had in Canada. Let me know what you think!
Banana and coconut bread
- 4 medium size frozen banana’s (defrosted) or very overripe banana’s*
- 1 cup dates
- 2 tablespoons butter (melted)
- 1/4 teaspoon white wine vinegar
- 2 cups flour (I used 1 cup whole wheat and 1 all-purpose)
- 3/4 teaspoon baking soda
- 1 heaped teaspoon baking powder
- 3/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1/2 cup milk
- 1/2 cup dried shredded coconut (desiccated)
- Preheat the oven to 175C. Grease the tin you want to use for your banana bread – I used a round one, but any will do!
- If your dates are a bit hard, soak them in hot water for 5 minutes.
- Mash the banana’s (and their liquid if you are using defrosted ones), until they are quite smooth. Don’t worry if you still have some lumps!
- Put the dates into a food processor, and blend them until they form a paste (you might need to add some of the soaking liquid to make it a little smoother). Add the date paste to the banana’s and whisk until well combined.
- Add the white wine vinegar to the mixture and give it a quick whisk.
- Add the flour, baking soda, baking powder, nutmeg and cinnamon to the banana mixture and stir with a wooden spoon until just combined. Add half of the milk, stir until combined, then add the other half.
- Now you can add the coconut to your batter, just simply stir it in.
- Pour the batter into the prepared pan you are using and but it in the oven. Make sure you check every once in a while with a small knife or skewer. You want the skewer to come out clean, the bread to look a golden-brown and the bread to become loose at the edges of the tin. It should take about 50 – 60 minutes. If the top is burning before the inside is ready, place some tin foil over the top – that will prevent it from burning.
- After your banana bread is done, let it sit (out of the oven) for 10 minutes before transferring unto a cooling rack. Then simply cut yourself a piece and enjoy :)!
* To freeze bananas, choose overripe fruit (freezing is an excellent way of storing overripe bananas). Peel them and cut into larger chunks. Freeze overnight on a tray or in a container. Once frozen, transfer to a plastic bag, seal and freeze for up to 1 month. Place in a bowl to defrost at room temperature, and save the juices.