It is a truth, universally acknowledged, that there is not a person on Earth that can resist the pull of banana bread.
Unbelievably, I had never even tasted banana bread before I moved to Australia. Once I did, i was a convert; a slice of banana bread and a black coffee after a hard day’s surf is a little piece of heaven. Seriously.
Banana breads are also perfect for making when people come over, because of the aforementioned global love for the dish. They’re also ridiculously easy to make, especially when you make them vegan!
I have finally put my Peruvian-bought mini loaf pan to good use this week by making far too many Coconut Banana Bread Mini Loaves. I should make bigger ones, as I eat half as soon as they’re out of the oven, but que sera sera!
1 cup wholewheat flour
1/2 cup brown sugar
1 ripe banana, mashed
1 teaspoon vanilla essence
1/4 cup fresh grated coconut, or 1/3 cup desiccated coconut + a reserve
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup coconut oil
1/3 cup water
Preheat the oven to 175 degrees Celsius (350 F) and grease a mini loaf pan or line it with baking paper
Sift together the wholewheat flour and sugar, then stir in the cinnamon, baking powder, baking soda and fresh grated coconut
In a smaller bowl, stir together the coconut oil, water, vanilla essence and mashed banana
Add the wet ingredients to the dry and stir until just combined
Pour the mixture into the loaf pan and bake for 30 minutes, or until a toothpick comes out clean
Sprinkle the reserved coconut on top and allow to cool
Serve with whipped coconut cream or jam; delicious!
This recipe is for a mini loaf, but it could easily be doubled for a normal sized loaf. Please note that the baking time will be double, or a little more. Keep an eye on it!
I can only recommend making more than one of these if you’re planning on sharing. If not, you will eat it in about 3 seconds. Enjoy!