I recently did a big shop at Costco in Sydney and became excited about all the coconut stuff I found there. I had some really ripe (and I mean black) bananas that I've been wanting to use up for banana bread. I decided at the last minute to set myself a challenge of using all the coconut ingredients in this picture (below) in the recipe today. It's my first time using coconut flour and I learned rather quickly that it absorbs all liquids; so after some quick google research I decided to add more buttermilk and eggs to the Betty Crocker recipe I use. To my relief this Coconut Banana Bread recipe turned out nice and moist with a subtle coconut flavour.
Note: Next time I make this I am going to use more coconut sugar than granulated.
I must tell you that anytime I've had a banana bread that doesn't use buttermilk in the recipe it just doesn't quite taste as good. You'll be happy to know that buttermilk has less fat than regular milk too. Yippee. You know what buttermilk is right? It's not butter and milk together (my husband thought that once with disastrous consequences to his cooking).
Prep: 15 minutes
Time (varies for your oven - I did): 1 hour 30 minutes
Fan Force: 160c No Fan: 180c
1 cup granulated sugar
1/4 coconut sugar
½ cup coconut oil
4 eggs (coconut flour absorbs more liquid. If you aren't using coconut flour in this recipe reduce eggs to 2 and *buttermilk to 1/2 cup).
3 - 4 smashed very ripe bananas
1 cup buttermilk (*see eggs)
1 teaspoon vanilla
1 ½ plain (all purpose) flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
¼ cup shredded coconut
Topping to sprinkle on top of the batter right before baking (not pictured):
Mix together 1 teaspoon of ground cinnamon with 2 tablespoons of coconut sugar
Let's get it on:
Pre-heat oven. Grease the bottom of one deep loaf tin. (*Next time I make this I am going to use two loaf tins so the bread is not as dense).
Mix together all wet ingredients. Then stir in dry ingredients until moist (if you know me then you know I love the word moist). Stir in nuts and shredded coconut if desired. I used walnuts.
Put into hot oven. Check with a tooth pick at the hour mark to see if it's done.
TIP: If you don't have any toothpicks then use half a spaghetti noodle to check doneness.
Cool 10 minutes once removed from oven. Loosen sides and then set on cooling rack for 2 hours before cutting.
Once the bread is cooled and ready to store I put it back in its tin and cover with foil. This should keep for 4 days out on the bench/counter, and is great to have toasted.