banana bread part three

you guys know my love of banana bread. i make it quite often, it seems! check out my previous bundles of joy here and here. both of those recipes were vegan and came from books that already included ways of making it without eggs and dairy. but this weekend, i thought i’d try my hand at following a recipe that wasn’t originally vegan and mix things up a little bit. the result was the richest, butteriest, loveliest banana bread i’ve found yet. there are a couple of little tweaks i’d like to try, but overall it is brilliant. and it comes as no surprise that the man behind the recipe is mark bittman. of course!

so without further ado, i present to you a heavenly banana bread recipe with some exciting twists…

banana coconut bread

based on the recipe from how to cook everything vegetarian

the particulars:

  • 8 tbsp vegan margarine, plus some for greasing the pan (i used pure)
  • 1 1/2 cups spelt flour
  • 1/2 cup whole wheat flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 2/3 cup agave nectar (instead of sugar)
  • 2 eggs (i used egg replacement powder mixed with rice milk)
  • 3 very ripe bananas, mashed with a fork until smooth
  • 1 tsp vanilla extract
  • 3/4 cup shredded coconut
  • optional: chopped walnuts/pecans/macadamia nuts, chocolate chips, dried fruit
  1. preheat the oven to 350F / gas mark 5. grease a loaf pan using a paper towel and some vegan margarine.
  2. mix together the dry ingredients. cream the margarine and beat in the eggs (or egg replacement mixture), bananas, and agave nectar (if you’re using sugar, mix it into the flour). stir this mixture into the dry ingredients; do not mix more than necessary. gently stir in the vanilla and coconut (and any other optional extra ingredients, if using).
  3. pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. a toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. do not overcook. cool on a rack for 15 minutes before removing from the pan.

lesson learned: for the monkey in all of us, this is a lovely flavoursome treat that isn’t tooooo indulgent – i wish i had super ripe bananas on hand at all times.

Read more like this:

Missing Ingredients
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DIY Raw Chocolate

2 Comments on “banana bread part three”

  1. Larissa says:

    You can leave some bananas to ripen and once they’re black (or before), you can store them in your freezer nigh-on indefinitely (well, for a good, long time, at least).

    Then you can take them out and defrost them in some hot water before using them!

    That’s what my mom always did when I was growing up, at least.

  2. […] may have noticed a slight obsession with banana bread here at the particular kitchen. i’ve hunted down all the allergy-friendly recipes i could […]


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