I think you’ll enjoy the tropical twist to this banana bread. There are lots of healthy ingredients and I have given substitutes for making a gluten-free loaf if you prefer. I have also made it with pieces of dried mango – the thing is to get creative and come up with your own favorites. In the US we have lots of national food days and I came up with this recipe to celebrate National Banana Bread Day (February 23) but it’s great anytime. Please use organic ingredients whenever possible.
Ingredients; 2 Medium bananas (slightly over-ripe, and mashed); ¾ Cup dark brown sugar; ¼ Cup coconut oil (melted); ½ Teaspoon vanilla extract (*gluten free); ½ Cup coconut milk (use So Delicious in the carton like soy milk if possible); 1 Cup whole wheat flour (or for gluten-free substitute ½ Cup each potato and corn starch, and ¾ teaspoon xanthan gum for gluten-free); ¼ Cup coconut flour; 4 Teaspoon baking powder; ¼ Teaspoon baking soda; ¼ Teaspoon sea salt; ¼ Cup shredded un-sweetened coconut; ¼ Cup crushed pineapple (drained very well); 1 ½ Cups chopped walnuts or macadamia nut (reserve ¾ cup for top of banana bread)
Preheat oven to 350 degrees. Spray a 9″x4″ loaf pan (approximately, you can use a different shape pan) with organic non-stick spray. In a large bowl, mix the mashed bananas, egg, brown sugar, oil, milk, and vanilla. Mix well.
In a small bowl, sift together whole wheat flour (or potato starch, corn starch, and xanthan gum), coconut flour, baking powder, baking soda, and salt. Mix the banana mixture and flour mixture together well. Add the shredded coconut, pineapple, and walnuts and mix well. Pour the batter into the prepared loaf pan and smooth out the top as much as possible to ensure a uniform top. Evenly distribute the ¾ cup nuts on the top of the loaf and gently push them down a bit to secure them.
Bake for about 40 minutes and check after 20 minutes to see if the nuts are starting to cook too quickly – you may need to lightly cover with foil and continue baking for 20 minutes or until a toothpick insert into the center of the loaf comes out clean. Cool on a wire rack for 5 to 10 minutes, (if you can wait) before removing from pan.
I look forward to hearing from you so please leave a comment with you questions, recipe requests, any recipe tips you wish to share, and let me know how your banana bread turned out.
Kate McAloon is a personal chef whose client list includes Orlando Bloom and Miranda Kerr, Tracy Anderson and Gwyneth Paltrow. Visit Chef Kate’s website www.chefkatealiveandcooking.com and the Kora Organics blog www.koraorganics.com (under Chef Kate) for more healthy organic recipes and articles.
Image: Peter Turner www.magiclanternpaperproducts.com.