Vegan Cooking: Coco-Banana Bread

As I've been trying to eat healthier, and make more Vegan and Vegetarian food, I've come up with a few recipes that taste really good! I wanted to start posting some of them, so I picked this baking recipe to start with! There's no Chocolate in this bread, I call it Coco-Banana because it's Coconut and Banana! I was originally going to make muffins with this recipe, but it turned out pretty well as bread, though you can make muffins if you want. This was my first attempt at Vegan baking, and I think it turned out really well! There are no eggs in this bread, and I used Unfiltered Coconut Oil instead of Butter.

You Will Need: 

- 1 Bread Pan (or Muffin Pan and Liners)
- Non-Stick Cooking Spray
- 1 Small Microwave safe Bowl
- 1 Large Mixing Bowl
- A Whisk
- A Wooden/Mixing Spoon
- A Fork
- A Knife and Cutting Board (if you're decorating the top)


- 2 Cups Flour (I used Whole Wheat)
- 1/2 Cup White or Brown Sugar (You can use less if you want)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Almond Milk
- 1 Teaspoon Vanilla
- 1 Banana, as ripe as possible
- 4oz (1/2 Cup) Coconut Oil
- 1/2 - 1 Cup Shredded Coconut (depending on how coconutty you want it)
- Additional Coconut and Banana to top (optional)

First, preheat the oven to 370°F. Then, mix the flour, baking powder, and salt together in the large mixing bowl.

Next, slowly melt your Coconut Oil on a low setting in the microwave. If you don't have a microwave, you can melt it using a double-boiler as well. Set it aside to cool for a few minutes.

Add the sugar and ripe banana to the oil, and mush them together until it forms a type of paste and the banana is mostly smooth. 

Mix the milk and vanilla into the banana paste, and whisk it together for about a minute until it's incorporated. 

Slowly mix the wet ingredients into the large bowl with the flour mixture. Use the wooden spoon to mix it about 80% of the way, add the shredded coconut, and finish mixing it all together. It will be pretty thick, and more like dough than batter. 

Spray your baking pan with the cooking spray, and add the dough to the pan and flatten it. It won't rise too much, so if you want to make muffins you will have to make them pretty full. 

If you want to, decorate the top with slices of banana and the shredded coconut. I gently pressed the bananas in a bit to make sure they stuck. 

Bake it in the oven for about 35-40 Minutes. For muffins, cook them for about 15-25 Minutes. It should be golden brown, with the toothpick coming out clean. Let it cool for about 15-20 Minutes before removing it from the pan. 

The longer you let it cool, the less it will fall apart when you cut into it. 

And now it's done and ready to be enjoyed! You can either eat it on it's own, or top it with the spread or fruit of your choice! This is a denser bread, so you don't need a very thick slice of it to satisfy your hunger. This bread actually came out better than regular Banana Bread that I've made before, with the high altitude that I live at, so it's a great one to try for your first attempt. I hope you're able to try this out, and that it's as delicious as the one that I made! 

Enjoying the noms of their labor,