Sunday, May 1, 2016

Coconut Banana Bread

Okay, you have to like (LOVE) coconut to enjoy this recipe. I mean really love. I took a heritage recipe and updated it for my dairy-free home and added coconut to complement the subtle flavor that the coconut oil adds to this recipe. I included the original ingredient information in (parenthesis) so you can use those if you like a traditional banana bread.

Coconut Banana Bread

1/2 cup coconut oil, melted (butter)
1 cup white sugar
2 eggs
1 tsp vanilla paste (extract)
1.5 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup Tofutti Better Than Sour Cream (sour cream or Greek yogurt)
1/2 cup shredded coconut (chopped walnuts)
2 medium ripe bananas, smashed (sliced) 

Preheat oven to 350°F. Grease a 9x5 inch loaf pan. In a large bowl, stir together the melted coconut oil and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the oil and sugar mixture until smooth. Finally, fold in the Tofutti sour cream, coconut shreds and bananas. Spread evenly into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.