I found this beautiful hand-painted tulip Dutch/Scandinavian wooden plate that looked almost like a vintage bread board. With so many leftover bananas and coconut milk after hosting a Guided Fitness Smoothie and Yoga workshop, I decided to focus on altering a banana bread recipe to taste the best of summer flavors.
What makes this recipe unique that it does not have any refined sugar and uses coconut milk instead of any oil, which both sugar and oil is common in banana bread.
Please note I do not make my breads overly sweet so you may need to increase the maple syrup if you want this extra-sweet. I prefer the naturally-sweet version, so hope you enjoy!
This wooden hand-painted plate and many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet. For more vintage items, let's connect above on the Instagram account!
Vegan Coconut Banana Bread
Prep Time: 5 minutes
Bake Time: 40-45 minutes
Makes 1 Loaf
2 cups of pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 ripe bananas, mashed
1/4 cup maple syrup
1/2 cup coconut milk (recommend thick milk like Arroy D)
1 tsp vanilla
topping: 1/4 cup coconut shreds
Preheat oven to 350 degrees.
In a bowl, mash the bananas and then add the vanilla, coconut milk and maple syrup. Mix the dry ingredients together in a separate bowl (or at least in a sifter). Gradually add the dry ingredients into the wet and fold until a dough forms.
Grease a 9x5 bread pan. Pour the batter evenly into the pan, and use a spatula to smooth the top. Add the coconut shreds, pressing down slightly so it sticks to the dough.
Bake for around 45 minutes or until fragrant and using the "poke test" by piercing the center of the dough with a fork or knife. When it comes out clean, the banana bread is done.
Let's Connect! Enjoy my other banana recipes below!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com