Coconut banana bread

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You can never have too many banana bread recipes in your recipe bank, right? This banana bread recipe is a bit different as my previous ones as it’s higher in protein (without using protein powder) and it doesn’t have that strong banana flavor. I’m not sure if it’s a good or bad thing (I love banana flavor, but I know that it’s not everyone’s favorite), but anyway it tastes amazing!

Coconut in this bread gives a great texture and a slight crunch, if you’re into that kind of thing. And the bread itself is super moist and it smells amazing. You can always replace natural yogurt for example with orange juice, just remember that the protein content decreases at the same time.



3 dl flour (oat flour, whole wheat flour, barley flour, etc. I mixed oat and barley this time and it worked perfectly. Use gluten free flour if needed)
1 1/4 dl coconut flour
1 tsp baking powder
1 1/4 tsp baking soda
3 large ripe bananas, mashed
1 1/4- 1 ½ dl shredded coconut
1 tbsp coconut oil, olive oil or melted butter
1 tsp vanilla extract
1 1/4 dl coconut sugar or erythritol for lower calorie version
3 egg whites
1 1/4 dl natural yogurt of your choice (coconut, soy, Greek, etc)
1/2 dl milk of your choice

Optional but highly recommended:
1- 1 1/2 dl pecan nuts, chopped in tiny pieces
some whole pecans on top of the bread

• Preheat oven to 175 C°.
• Mix flour, coconut flour, baking powder and baking soda together in mixing bowl.
• In separate large mixing bowl combine mashed bananas, coconut sugar, and vanilla extract.
• Add egg whites and oil into bowl and mix together until smooth. Then, slowly add in flour mixture and mix carefully.
• Next add yogurt and milk of your choice.
• Fold in shredded coconut and chopped pecans if using (Really, highly recommended!) into batter.
• Pour into greased loaf pan. You can also use silicone one, the no need for greasing.
• Add some pecan nuts on top of the bread if you want.
• Bake for 45-60 minutes (depends of your oven and loaf pan: if you pan is wider and lower, bread bakes faster and if its higher it might take a bit longer) or until toothpick comes out clean and the bread is golden brown. Cover with baking paper if bread darkens too fast.
• Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Store bread in a tightly sealed container in a fridge for up to five days. Freezes well too – slice before freezing for a quick and easy toast!


❤️: Sanna



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