You know, those ingredients that we always seem to have lying around the kitchen and don’t quite know what to do with, but don’t wanna let go to waste? Like leftover coconut milk, for instance; you always only need something like a half cup when you use it in a recipe but then you’re stuck with an opened can and have no immediate use for it.
Or that bunch of over ripe bananas on the counter that’s getting darker and darker by the day… Personally, I think that bananas, they’re worse than avocados: one minute, they’re green and not nearly ready to eat, the next, they’re brown and way too ripe to be eaten as is. Well, if you’re me anyway: I enjoy my bananas fluorescent yellow! Any trace of brown on them, even if it’s just a tiny little speck, they’re way past their eating point…
Last week it just so happened that I had both some leftover coconut milk, and a bunch of desperately overripe bananas agonizing on the counter, begging for someone to please put an end their misery. So I thought hey, why not make good use of both and turn them into a completely sugar free coconut banana bread, which I could enjoy as a guilt free snack in the afternoon or top with my favorite peanut butter for a quick breakfast in the morning?
And so I did just that, and I think I’ve a new favorite banana bread! This bread, topped with a little bit of peanut butter, feels like I’m taking one of my childhood’s favorite breakfasts, toasts topped with peanut butter and sliced bananas, to the next level!
I just love how it’s hardly even sweet at all… but still has so much flavor and texture, too, thanks to the addition of shredded coconut and walnuts.
This is definitely not your traditional super sweet dessert-type banana bread, but if you’re looking for a wholesome alternative, this one’s totally for you! I hope you’ll be as big a fan as I am!
Your first course of action would be to preheat your oven to 350°F and then you’ll want to grease and flour a loaf pan and set it aside.
In a large mixing bowl, combine your super ripe bananas, full fat coconut milk, melted coconut oil, apple cider vinegar and vanilla extract.
Now about those bananas, since they are pretty much solely responsible for the sweetness of this bread, you want to be sure to use bananas that are truly as ripe as can be. Really. The browner and uglier, the better! You can use 3 or 4 medium to large bananas. That’s not an exact science. Oddly, banana bread is pretty forgiving in that way…
Now mash the bananas real well with a whisk then whisk vigorously until all the ingredients are well combined and then add the eggs…
and mix with a whisk until just incorporated.
In a separate bowl, combine the flour, shredded coconut, walnuts, corn starch, baking soda, baking powder and salt and mix well with a whisk until fully combined.
Add these dry ingredients to the wet…
…and then mix with a rubber spatula until well combined.
Transfer the batter into your prepared loaf pan and spread evenly all the way to the edge.
Bake the bread for 60 minutes, or until the top is nice and brown and a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and place it on a cooling rack to cool for at least 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.
Once the bread has sufficiently cooled, delicately remove it from the pan, then slice and serve.
Do be gentle when you handle your fresh-out-of-the-oven bread; you’ll find that despite being pretty dense, it’s still extremely delicate and soft and tender. Oh, and can you get a sense of how crispy that crust is?
Because this bread contains no sugar whatsoever to help preserve it, and because of the presence of coconut milk, which tends to go rancid pretty fast, I strongly suggest that you keep any leftovers in an airtight container in the refrigerator, where they will keep for up to a week.
However, the bread is much better at room temperature, or even better yet, slightly toasted, so be sure to let it sit for a few minutes, or pop it in the toaster, before you eat it.
Again, be certain to handle it very delicately if you choose to pop it in the toaster. I’m telling you, you won’t believe how super delicate this bread is… or how intriguingly satisfying!
Especially topped with a little bit of peanut butter. Such a winning combination!
- 3-4 large over-ripe bananas, mashed
- 2 large eggs
- 1 cup (240ml) full fat coconut milk, at room temperature
- ½ cup (120g | 2.8oz) coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract, (storebought or homemade)
- Preheat your oven to 350°F; grease and flour a loaf pan and set it aside.
- In a large mixing bowl, combine the ripe bananas, coconut milk, melted coconut oil, apple cider vinegar and vanilla extract and mash well with a whisk then whisk vigorously until completely combined. Add the eggs and mix until just incorporated.
- In a separate bowl, combine the flour, shredded coconut, walnuts, corn starch, baking soda, baking powder and salt and mix well with a whisk until fully combined.
- Add the dry ingredients to the wet and mix with a rubber spatula until well combined, then pour the batter into your prepared loaf pan.
- Bake for 60 minutes, or until the top is nice and brown and a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and place it on a cooling rack to cool for at least 30 minutes, or at least until the pan and cake can be safely handled with your bare hands.
- Remove the bread from the pan, then slice and serve.
- Keep leftovers in an airtight container in the refrigerator for up to a week.