Banana Bread With Coconut Oil Food

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

VEGAN BANANA BREAD WITH COCONUT OIL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.
• Combine flour, baking powder, cinnamon, baking soda, and salt in a bowl. Fold in chopped dates.
• Combine bananas, coconut oil, and vanilla extract in a separate bowl. Add Demerara sugar and mash together with a fork. Add flour mixture and quickly mix together with a spatula until batter comes together. Add a few teaspoons of water if the batter seems too dry. Mix well and transfer to the prepared loaf pan.
• Bake in the preheated oven until the top has a nice golden color and a skewer into the center comes out clean, 30 to 35 minutes. Remove from oven and allow to cool, about 30 minutes.
• Mix confectioners' sugar with water until the glaze has the desired consistency and drizzle over banana bread.

BANANA BREAD WITH COCONUT MILK

Steps:

• Mix wet ingredients, and dry ingredients.
• Mixture will be lumpy.
• Pour mixture into a greased loaf pan, and bake at 350 for 30-40 minutes, or until a cake tester inserted in the middle of the loaf comes out clean.

BANANA, COCONUT & CARDAMOM BREAD

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
• Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it's cooked - it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it's cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BANANA BREAD WITH COCONUT OIL

Steps:

• Heat oven to 350ºF.
• Combine flour, baking powder, baking soda and salt.
• Whisk eggs, coconut oil and extract in large bowl until blended. Add sour cream and bananas; mix well. Add flour mixture; stir just until blended. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 45 to 55 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove bread from pan to wire rack; cool completely.

MOIST BANANA BREAD WITH COCONUT OIL FROM CHEZ US

Steps:

• Preheat oven to 350.
• Line a loaf pan with parchment paper (or butter and flour it).
• In a large mixing bowl, sift the flour, baking soda, baking powder and salt. Set aside.
• In a mixing bowl, beat the coconut oil on medium speed until soft (about 3 minutes). Add the cheese and continue beating on medium for about another 3 minutes.
• Add the brown sugar and beat at medium speed until fluffy (about 5 minutes). Add the egg and bananas and mix until combined.
• Add the dry ingredients and mix on medium speed for around 3 minutes until combined
• Pour mixture into loaf pan.
• Bake 45-55 minutes. The bread should be golden brown.
• A knife or toothpick inserted in the middle will come out clean when the bread is done.

WHOLE-BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
• Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
• In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
• Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
• Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)