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| Actual photo taken by me! |
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| Actual photo taken by my sister |
January is cold, plain and simple.
On those days when the weather is so cold, it's hard to not think about the idyllic days of summer or beach vacations. My recent inspiration for Coconut Cream Banana Bread was born on one of these cold, dark, and snowy days.
On a whim, I decided to try using a can of coconut cream in place of standard cooking oil when I made my latest batch of breakfast muffins. The results offered a bread that was more flavorful and moist while still being egg and dairy free, and even gluten free if needed.
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| small and large cans of coconut cream |
Coconut Cream Banana Bread
3 ripe bananas, over ripe bananas make great banana bread
1 flax egg
1 5.4 ounce (160 ml) can of coconut cream
2 tablespoons of milk (any type)
1 tsp vanilla
1 cup sugar
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| coconut shreds |
2 cups flour or flour mixture (if using a gluten free flour mixture, make sure to add 1/4 teaspoon of guar gum or xanthum gum)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup Enjoy Life chocolate chips
1/2 cup or coconut shreds
1/2 cup of chopped nuts (if able)
- Preheat oven to 350 degrees
- Mash bananas, add flax egg, coconut cream, milk, vanilla, and sugar, mix well.
- Sift flour with salt, baking soda, cinnamon, and nutmeg. Add to banana mixture and mix until blended, add chocolate chips, coconut shreds, and optional nuts.
- Place batter in a greased and floured loaf pan or muffin tins.
- Loaf: Bake for 50-60 minutes or until toothpick comes out clean.
- Muffins: Bake for 20-25 minutes or until toothpick comes out clean.
- Consider doubling the recipe and making one loaf bread and muffins. If you double the recipe, using a large can of coconut cream (13 ounces) is perfect.
It's okay to dream about palm trees, summer, warm weather, or anything that make you happy.
It's also okay to enjoy the snow while it lasts, just take some Coconut Cream Banana Bread with you on your next ski or sledding adventure.
