WHOLE GRAIN BANANA COCONUT BREAD
While this site already has numerous recipes for banana bread with a coconut theme, this one is unique in its emphasis on a whole grain flour base. The coconut flavor is subtle-- if you like a strong coconut flavor, up the amount of coconut extract, and include the optional fresh coconut. As with many of my recipes, this one calls for ingredients that are "nonstandard" (i.e., weird!...the province of health nut fanatics!), but go out on a limb and try it--your taste buds won't be disappointed.
Provided by Heather U.
Categories Quick Breads
Time 1h6m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 8x4” loaf pans or 1 9x5” loaf pan; I use cooking spray with no sticking problems; I used 2 8x4” loaf pans, and the resulting loaves were on the short side.
- In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
- Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
- In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
- Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents won’t be separated when you measure.
- Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
- Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
- Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4” loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
- Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I haven’t tried that yet, so if you do, please inform us of the outcome in your review!
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Basil Reginald
[email protected]This bread is delicious! I will definitely be making it again.
Yadav Makeshwar
[email protected]I love this bread! It's my go-to recipe for banana bread.
Autumn Galloway
[email protected]This is a great recipe. It's easy to follow and the bread turns out perfect every time.
Abdi Kuute
[email protected]I made this bread for a brunch party and it was a hit! Everyone loved it.
Tatiana Holingova
[email protected]This bread is delicious! I love the combination of banana and coconut.
The_capspreston_31 Preston
[email protected]I found this bread to be a bit dry. I would add more butter or oil next time.
Evon May
[email protected]This bread is a bit too sweet for my taste. I would reduce the amount of sugar next time.
MD. Amin
[email protected]I love this recipe! It's so easy to make and the bread is always moist and delicious.
Lui's Quezada
[email protected]This is a great recipe. I made it exactly as written and it turned out perfect.
Dominic Armbruster
[email protected]I made this bread for my husband's birthday and he loved it. He said it was the best banana bread he's ever had.
alexis bossack
[email protected]This bread is delicious! The coconut and banana flavors are a perfect combination.
VIVIAN LIHAVI
[email protected]I've made this bread several times now and it's always a success. It's a great way to use up ripe bananas.
RAMESH Madanashatti
[email protected]This is my new favorite banana bread recipe. It's so easy to make and always turns out perfect.
Syd Willow
[email protected]I made this bread for a potluck and it was gone in minutes. Everyone loved it!
Indian Angel
[email protected]This banana coconut bread was a hit with my family! It was moist and flavorful, with just the right amount of sweetness. The coconut added a nice tropical touch.