A few months ago, I shared my original recipe for whole wheat banana bread. Below is a variation on my recipe using shredded coconut and coconut oil. One bit of advice: unless you live somewhere warm, the coconut oil will likely be in solid form in the jar. You have to measure it out and then heat it up in order to add it to the recipe*. I did this by heating it in a small dish in the microwave for around 20 seconds in order to melt it into liquid form. But then I made the mistake of adding it into the cold wet ingredients of eggs and milk and it re-solidified. Duh! It seems obvious but I guess I was a bit distracted by my excitement over the revised recipe.
So here’s the tip: Mix all the wet ingredients together and add the liquefied coconut oil at the end right before you mix the wet and dry ingredients together.
Whole Wheat Coconut Banana Bread
- Dry ingredients:
- -1½ cups whole wheat flour
- -½ cup rolled oats
- -2 teaspoons baking powder
- -½ teaspoon baking soda
- -½ teaspoon salt
- -1 tablespoon wheat germ
- -1 teaspoon ground ginger
- -2 tablespoons dried, shredded coconut, unsweetened
- Wet ingredients:
- -1 teaspoon almond extract
- -3 tablespoons coconut oil
- -⅓ cup maple syrup
- -1 egg, lightly beaten
- -½ cup milk
- -2 large or 3 small mushy bananas, pureed
Preheat the oven to 350°.
1. Combine all of the dry ingredients in a small bowl.
2. Whisk the wet ingredients together in a large bowl*.
3. Slowly stir the dry ingredients into the wet ingredients. Stir only until it is all combined- don’t over stir.
4. Pour into a greased 8×8-inch baking dish and bake for 35 minutes or until a toothpick comes out dry.
-Make coconut banana muffins by filling muffin tins ¾ of the way full and cooking for 30 minutes or until a toothpick comes out dry.
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