Banana Oatmeal Coconut Bread
Sitting on your counter are 3 brown, ugly, over-ripened bananas. In fact, for the last 3 days they have been taunting you with their scent, yet, there they sit.Wasting bananas is a definite foodie sin. Eating that ripe banana is not really an option in my mind. The banana is squashy, not firm and I hate that texture. Don't let them go to waste, use them in an incredibly easy banana coconut bread. If you don't have muffin wrappers, I'll show you how to work around this. Banana coconut bread is a great breakfast or daytime snack. However, unlike typical recipes, this banana coconut bread will be firm to slice, yet moist inside. Every time I look at the bananas, I feel guilt, so I put that guilt into action and made the banana oatmeal coconut bread!
Banana Oatmeal Coconut Bread ~Adaptive
There are so many different ways to tweak this recipe and make it your own. In fact, you can use coconut milk (canned) for the milk instead of the suggested milk. You also could eliminate coconut altogether if you prefer? Oats are great but could be subbed out by gluten-free flour and almond meal mixture (I've done that too!) Really you can make this low in sugar content with a few swaps or gluten-free. Naturally, the sugars can be changed out. For instance, as a brown sugar kind of gal, I've transitioned over to Swerve Brown.Calling this recipe adaptive to any lifestyle is definitely an understatement.Baking Tip ~ For Baked Goods That Need To Rise
When I am making bread or cakes, I never use a just pulled from the refrigerator, stark, cold egg. If you plan on making this, pull the egg out about a 1/2 hour before you are ready. Alternatively, drop the egg in faucet warm water for 10 minutes. The difference a room temperature egg makes is important. You want to allow the batter to rise more effectively and a room temperature egg allows this to happen! Also, the baking time might vary if you pull an egg out and just use it. Longer baking times can be expected in that situation!Ingredients
- 3 Mashed Bananas
- 1/2 C Coconut Oil or Canola Oil
- 1/2 C Canned Coconut Milk /or 1% 2% etc.
- 2 Eggs Large
- 1 C Brown Sugar packed
- 1/4 Tsp Nutmeg
- 1/4 Tsp Cinnamon
- 2 C Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 C Quick Oats
- 1/4 C Coconut
- Parchment Paper
- 1 Bread Pan
- 6 muffin pan
- nonstick spray
Instructions
- Preheat Oven to 350° F
- Grease bread pan lightly with nonstick spray or oil and a brush.
- Line muffin tins with parchment paper as discussed in the post.
- Combine banana, oil, milk, and eggs in a large mixing bowl.
- Mix to combine (by hand or hand mixer)
- Do not overmix as the bread will become 'tough'
- Add brown sugar, nutmeg, and cinnamon. Stir well.
- Next add, flour, baking soda, and baking powder.
- Again, mix to incorporate but do not overmix.
- Add oats and coconut to combine, reserving a sprinkle of coconut to top bread.
- Once combined fill bread pan up 2/3 of the way, don't overfill.
- Scoop remaining mixture into muffin cups.
- Sprinkle each with a bit of coconut.
- Bake approximately 60 minutes for the loaf and 35-40 minutes for muffins.
- Use a toothpick to ensure bread is cooked.
- If the toothpick comes out clean from centers of each, it is done.
- Also, the bread will pull away from the sides of the bread pan.
- Don't over bake.