Hi there! How’s your weekend been? Mine has been so nice. Yesterday I got to try on some beautiful wedding dresses for the first time! I left the salon with two very good options. I don’t know if either is “the one” but it’s great to have two very promising options and both are so reasonably priced. All in all, it was a successful shopping trip.
After shopping I met up with Alex at… as a semi-New Yorker, I’m ashamed to admit this… the Olive Garden. Their breadsticks just can’t be beat! But while we were there I remembered why we don’t go very often. It gets so crowded!!! Ah well, it was a nice meal regardless, I just doubt we’ll be heading back any time soon.
Moving onto a different type of bread entirely. Banana Bread. I love banana bread and as soon as I have overly ripe bananas I know exactly what I’m going to do with them. With that being said, I have a hard time making the same type of banana bread each time. It’s just so much fun to experiment with new recipes!
Lately I’ve been enjoying coconut a lot so it only seemed natural that I’d incorporate it into this recipe. And it turned out great. Even if you’re not a fan of coconut, you’ll enjoy this recipe. The coconut flavor is not overwhelming but I’d suggest leaving out the coconut flakes.
Coconut Banana Bread
(adapted from this recipe)
- 3-4 overly ripe bananas
- 3/4 cup pumpkin puree
- 1/4 unsweetened applesauce
- 1 Tbsp coconut oil
- 1 tsp vanilla extract
- flax seed “egg” (1 TBSP flax meal + 2.5 TBSP warm water)
- 1/4 cup + 1 Tbsp pure cane sugar
- 3/4 cup whole wheat flour
- 1/4 cup coconut flour
- 2 scoops vanilla protein powder
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 2 to 3 Tbsp unsweetened coconut flakes
- Preheat your oven to 350 degrees.
- Mash bananas until they are wet.
- Mix in remaining wet ingredients; pumpkin, applesauce, coconut oil, vanilla, “flax egg”, and sugar.
- Add whole wheat flour, coconut flour, protein powder, cinnamon, baking soda, baking powder and salt to the wet ingredients. Mix well. Once mixed, add in unsweetened coconut flakes.
- Line a 9×5 loaf pan with foil and spray with cooking spray. Pour the batter into the pan.
- Sprinkle the top of the loaf with 1 Tbsp of sugar.
- Bake the bread for about 45 minutes. To check that it’s done, insert a knife in the middle of the loaf. The knife should be clean when removed. If it isn’t, bake the bread on five minute intervals, until it’s done.
Do you have a go-to banana bread recipe or do you like to improvise?