I was recently browsing the recipes on unconventionalkitchen.com and this banana bread recipe sounded different but yummy. We tried it out this week and everyone liked it except for Elisabeth. Elisabeth is our oldest child(7 years) and we didn't start going healthy until about a year ago, after we'd already introduced her to some not-so-good-for-you foods. So she's our most difficult child when it comes to trying new things and liking new things. I probably should've guessed before hand that she wouldn't like this recipe because she claims to not like anything with coconut. Though coconut water in a smoothie seems okay. Anyway, amongst the other five people in our family, this recipe was a hit. But since all six of us like my other banana bread recipe, we'll probably stick to that one. Here it is if any of you want to give it a try.
Coconut Banana Bread with Lime Glaze-from Unconventionalkitchen.com
adapted from Our Best Bites
2 C flour, I used kamut, but whole wheat would work as well
3/4 tsp baking soda
1/2 tsp salt
1 C sucanat** (or raw sugar if you don’t have sucanat yet)
1/4 C coconut oil, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 3 large bananas)
1/4 C plain yogurt
3 Tbs buttermilk (or any type of milk, almond, rice dream etc.)
1 tsp vanilla extract
1/2 C coconut, unsweetened
Topping: 2 Tbs additional coconut
Glaze: 1/3 C agave with 2 T lime juice
1.Preheat oven to 350 degrees.
2. In a mixing bowl cream together coconut oil and sucanat.
3. Add in eggs, yogurt, vanilla, and apple juice (or milk) beat until smooth.
4. In a separate mixing bowl, add flour, baking soda, salt, and coconut, mix until smooth.
5. Mix together the dry ingredients to the wet ingredients, do not overmix.
6. Fold in the mashed bananas.
7. Pour into a greased 9×5 loaf pan and sprinkle with remaining coconut.
8. Bake at 350 for 55 minutes (if coconut starts getting too brown, cover with tinfoil the last 15 minutes of baking).
9. While bread is baking whisk together agave and lime juice.
10. Drizzle over the hot bread and go ahead and eat a piece right out of the hot pan, you deserve it!
11. Then let it cool 15 minutes and slice it.
Agave Banana Bread- by Elisa Smith
3/4 c agave
½ c butter, softened or coconut oil
2 large eggs
1 ½ c. mashed rip bananas(3-4 medium)
½ c. buttermilk (can make your own. Put 1/2 Tbsp lemon juice in measuring cup and add milk until you reach 1/2 c mark. Let sit, allowing it to curdle for 5 minutes)
1 tsp. vanilla
2 ½ c wheat flour
1 tsp. baking soda
1 tsp. salt
Crumble topping: (mix all together in medium bowl until resembles course crumbs)
½ c. oats
½ c. Sucanat
1/4 c. flour
¼ tsp. cinnamon (or ginger or ground nutmeg)
¼ c. butter,cut in
Heat over to 350 degrees. Grease bottoms of 2, 8 ½ inch loaf pans or 1, 9 inch loaf pan(you can also you mini loaf pans or muffin tins). Mix agave and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Pour into pans. Sprinkle with crumble topping and lightly press down. Bake 8’’ about 45 min. and 9’’ about 1 hour or until toothpick comes out clean. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or fridge up to 10 days(can be frozen in ziploc or tinfoil).