Vegan Coconut Banana Bread

23 Feb

Have I told you guys about my love for coconut oil yet? It seems like I find a new use for it every day!

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My most recent use for it is making this amazingly delicious banana bread. What started out as an attempt to make vegan banana bread turned into the best banana bread I’ve ever made. I’m telling you, it is so moist and delicious that you won’t even miss the egg or butter!

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I used whole wheat flour instead of white flour for an added fiber boost. I used a moderate amount of sugar. There is enough banana to do away with the egg. Lastly, I swapped in coconut oil for the butter. If you’ve ever worked with coconut oil, you know that it is solid at room temperature and melts when exposed to heat. I’ve cooked with it both ways. I chose to leave it solid for this recipe so I could cream it together with the sugar as you would normally do with butter. It worked like a charm. While coconut oil is a saturated fat, it is composed mainly of lauric acid which is known to have health benefits related to improving cholesterol levels. As with all things, healthy and less-healthy, use with moderation. I won’t judge you if you finish this entire loaf of bread in one day though 😉

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Coconut Banana Bread

Makes 1 loaf

1/2 cup coconut oil

3/4 cup sugar

3 large ripe bananas, mashed (about 1 cup)

1 1/4 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup shredded coconut (sweetened or unsweetened would work here)

1/2 cup chocolate chips (I used Ghiradelli bittersweet chocolate chips)

1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray.

2. Using a handheld electric mixer, cream together coconut oil and sugar in a medium bowl. Add mashed banana and beat at medium speed until well combined.

3. Add flour, baking soda, and salt. Beat at medium-low speed just until combined. Fold in shredded coconut and chocolate chips, if using. Pour batter into loaf pan. Bake for 50-60 minutes until a knife inserted into the center comes out clean.

4. Prepare a cup of coffee or tea and enjoy a brief moment of your day while your tastebuds are amazed.

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3 Responses to “Vegan Coconut Banana Bread”

  1. Samantha March 19, 2014 at 3:14 pm #

    I just made this for the second time – absolutely delicious!!

    • deliciousbalance March 19, 2014 at 7:38 pm #

      I’m so glad you like it! Thanks for sharing! It’s one of my favorites 🙂

Trackbacks/Pingbacks

  1. Loaded Quinoa Cookies (vegan) | deliciousbalance - March 25, 2014

    […] of pistachios leftover from making granola, the 1/4 cup of shredded coconut leftover from making banana bread, and the handful of chocolate chips left from making cookies. I’ve made these cookies a few […]

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