Banana and Coconut Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and natural sweetness.

chopped nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds provide crunch and are nut-free.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while still adding moisture.

Preheat the oven to 350 F (180 C).

In a mixing bowl, mash 3 or 4 ripe bananas until you have about 1 1/4 cup (300g) of puree.

In another bowl, combine 1 cup (125g) flour, 1 cup (70g) unsweetened coconut flakes, 2 tsp (8g) baking powder, 1/4 tsp (2g) baking soda, 1/4 tsp (2g) salt, and 1 tsp (3g) cinnamon.

In a mixing bowl, cream together 1 stick (113g) butter and 3/4 cup (150g) sugar until creamy.

Add 2 eggs, 1/3 cup (70g) sour cream, and 1 tsp (5g) vanilla extract to the butter mixture and mix until well incorporated on low speed.

Incorporate the mashed bananas into the mixture and mix until well combined.

Gradually incorporate the flour mixture into the wet ingredients until just combined.

Lightly grease a 13x4 inch (35x12cm) loaf pan and line the bottom with parchment paper.

Sprinkle chopped walnuts (3/4 cup (75g)) on top of the batter in the loaf pan.

Pour the batter into the prepared loaf pan and bake in the preheated oven for about 50-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before inverting onto a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens