Egg-free banana coconut bread
Discover the delectable Egg-Free Banana Coconut Bread recipe that combines the sweetness of ripe bananas, the tropical flavor of coconut, and a touch of brown sugar, all baked to perfection with self-raising flour and buttermilk. This easy-to-make, dairy-free treat is perfect for breakfast or a delightful snack!
- 02 May 2024
- Cook time 60 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
Egg-free banana coconut bread is a delightful and moist dessert that's perfect for those who are avoiding eggs in their diet. This recipe combines the natural sweetness of bananas with the tropical flavor of coconut, creating a delicious and satisfying treat that's easy to make.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Lightly grease and flour a loaf pan or line it with parchment paper for easy release.
In a large bowl, combine the self-raising flour, dried coconut meat, brown sugar, and baking soda. Mix well to ensure that the baking soda is evenly distributed throughout the flour mixture.
In a separate bowl, peel and mash the bananas using a fork or potato masher until smooth. You should have about 1 cup of mashed bananas.
Add the mashed bananas, olive oil, and buttermilk to the dry ingredients. Stir until just combined and there are no visible streaks of flour. Be careful not to overmix as this can make the bread dense.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Once cooled, slice the bread and serve. Enjoy your moist and flavorful egg-free banana coconut bread!
Tips:
- Ensure your bananas are ripe with plenty of brown spots for maximum sweetness and moisture.
- For a richer flavor, toast the dried coconut meat lightly before adding it to the mixture.
- You can substitute the olive oil with melted coconut oil for an extra hint of coconut flavor.
- Add a splash of vanilla extract or a pinch of cinnamon for an extra layer of flavor.
- Check the bread a few minutes before the end of the suggested baking time; if a toothpick inserted into the center comes out clean, it's done.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your homemade egg-free banana coconut bread for a snack, dessert, or even breakfast. It’s versatile, flavorful, and a great way to use up ripe bananas. Serve it warm or at room temperature, and store any leftovers in an airtight container.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 360kcal | 14% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 3.49g | 9% |
| Sugar 40g | 40% |
| Fat | |
| Fat 20g | 25% |
| Saturated 7g | 24% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.30ug | 0% |
| Choline 11mg | 2% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.00mg | 0% |
| Vitamin B3 0.96mg | 6% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 14ug | 3% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 3.69mg | 4% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 0.14ug | 0% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 0.93mg | 8% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 260mg | 8% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 230mg | 16% |
| Zinc, Zn 0.62mg | 6% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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