Egg-free banana coconut bread
This egg-free banana coconut bread blends the sweetness of ripe bananas with the tropical notes of coconut, resulting in a moist and tender loaf. It's a straightforward bake that requires minimal ingredients and can be made in under an hour.
Cook time 60 min
Prep time 10 min
Ingredients:
2 cups self-raising flour1 cup dried coconut meat
1 cup brown sugar
1 tsp baking soda
2 bananas
1/2 cup olive oil
1/2 cup buttermilk
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.
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!
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.
Egg-free banana coconut bread FAQ:
The baking time for egg-free banana coconut bread is approximately 50-60 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Store leftover banana coconut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Yes, you can substitute the olive oil with another neutral oil, like vegetable or canola oil. If you prefer, you can also use almond milk or coconut milk instead of buttermilk, but the texture may vary.
To determine if the bread is done, insert a toothpick into the center; if it comes out clean or with just a few crumbs, the bread is ready. The top should also be golden brown.
A standard 9x5-inch loaf pan is recommended for this recipe. This size allows for even baking and proper rise of the bread.
Cooking 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.
Nutrition Facts
8 ServingsCalories 360kcal
Protein 5g
Carbohydrates 70g
Fiber 3.49g
Sugar 40g
Fat 20g
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