I’m not sure if I’ve asked this before, but I’m hoping for fresh ideas. O dear reader, what do you usually do with those overripe bananas lurking on your countertops? Do you make the quintessential banana bread, milkshake, pancake, freeze them, or just toss them? If I am no mood to bake then I usually make the delicious sweet paniyaram/appe for evening snack or strawberry banana milkshake.
But when I’m in a baking mood and have some time, I scour the web for some really good recipes. This time, I chose a recipe from here. (She is the author of “Vegan Cupcakes Take Over the World” and “Vegan with Vengeance,” and I am a huge fan of her books.)
I followed the recipe for the most part but added a few extra touches like coconut and walnuts. The combination of banana and coconut, though unique, has a tropical flair and is a match made in heaven. Add walnuts to this mix, and you get a trinity of bursting flavors.
I’ve tried many vegan banana bakes before, but this has been the best vegan banana bread I’ve baked so far. Soft and light, it makes a perfect accompaniment for tea/coffee time. I love it so much that I can’t wait for those bananas on my countertop to ripen so I can make it again. I know that when I find another recipe, I’ll be saying the same thing and literally eating my words!
Note to self: Try toasting the coconut a bit and use vegetable oil instead of butter. Finally, try using whole wheat pastry flour instead of all-purpose flour.
If you have some ripe bananas that need to be used up, you can try some of these bakes below:
- Vegan Banana Chocolate Chip Muffins
- Low Fat Banana and Zucchini Cake
- Eggless Whole Wheat Banana Muffins
- Eggless Banana Walnut Cake/Bread
- Eggless Banana Bread
Recipe Source: Adapted from Banana Bread
Ingredients
- 2 cups AP flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup margarine ( I used Earth balance)
- 3 ripe bananas (peeled & mashed )
- ½ cup shredded coconut
- 1/4 cup vanilla soy milk + 1 teaspoon vinegar (keep them together)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
- ¼ cup chopped walnuts (optional)
- 1/2 teaspoon salt
Method:
- Preheat oven to 350 F (175 C). Grease a 8×4 bread pan and keep aside.
- First in a bowl sift together the dry ingredients AP flour, baking soda, salt and cinnamon.
- In another bowl cream together the margarine, sugars. Add the mashed bananas, soy milk (with vinegar) and vanilla essence and mix together. (I used hand mixer for this).
- Slowly in intervals add the mixed dry mixture to the wet and incorporate until well mixed. Finally add the coconut and fold it in.
- Pour this batter into the prepared pan and top it off with chopped walnuts.
- Bake for an hour to an hour 10 minutes or until knife inserted in the middle comes clean. Keep aside to cool and cut into desired shape.
Completely agree with you, bananas and coconuts are indeed a match made in heaven. In fact, I make mine with coconut oil and trust me, coconut oil makes the bread absolutely divine. Though I make mine with eggs but the vegan version sounds and looks very nice.
Banana with coconut mmmm must have been yum
Wow banana with coconut that sounds like a nice combination….looks yum
This recipe looks great. I’ve fiddled around with Vegan versions of this bread for ages. I’ve come to realise, it’s all in the proportions of wet-dry ingredients. Quite a fine balance; I really look forward to trying yours!
I have to try this recipe. Have been seeing it for some time now.. Yours looks so perfect. Soft and fluffy.. cant wait to take a bite 🙂
Yum, this coconut bread looks so moist and super delicious!! Love the combination of coconut and banana. I have been thinking about coconut bread all day so finding your recipe has convinced me I just have to bake it!!
yes.. people this really seems yummy to me too. 🙂
Love the photos…love banana bread and coconut just makes it more tempting…
I was wondering – is the Light lunches round-up around the corner? I was looking for some easy recipes 🙂
@ Cooking Foodie, working on the roundup. It should be here in a week. Thanks for checking in.
Hi…I just bumped into your blog from somewhere and found it amazing…Very nice recipes with very good pictures….Iam new to blogging and your blog will help me long way….
Visit meat http://muchmorethanahomemaker.blogspot.com/
Cheers
Neha
Hi! I really love your website. 🙂 Your recipes and photos are amazing. And even better, they are vegetarian! 🙂 I was just going through your recipes and noticed that you asked for new ideas to use overripe bananas. Iv just published a banana tart recipe on my blog, i’ll be glad if you check it out.
http://bitesofsweetandspice.wordpress.com/2011/08/06/tarte-banane-banana-tart/
Thanks for the kind words Poonam, appreciate the kind words. I will check your blog soon.
Can I use almond milk instead of soy? Do you think it would still work? And if so, would I still have to use the vinegar?
Julie, I searched on google and based on my findings you can use almond milk instead of soy milk. Also you can use vinegar with almond milk and should work.
Let me know how it turned out 🙂
LOL! I just pulled this out of the oven and its half gone! I havent even gotten a taste yet but my BF says its the best banana bread of his life… and his mother was a professional baker!
of course i added my own twist: MACADAMIA NUTS!
Fine, I’ll bookmark this blog, so I can come back and read more. Read you soon!