Whole Wheat Coconut Banana Bread Recipe
I’ve always maintained that ‘healthy’ desserts aren’t a thing and it’s actually an oxymoron. When you look at whole wheat banana bread, you might think you could eat two slices without the guilt. I don’t think so. However, if you’re looking for something without butter or refined sugar, this is your best bet. I’ve used coconut oil instead of butter. No, the bread doesn’t taste of it. If you’re still iffy, use olive oil instead. Instead of refined sugar, I used a mix of honey and muscovado sugar. Powdered jaggery should also work. I didn’t go honey all the way because with brown sugar I get some caramel like taste, which I love.
Chocolate and Tahini Banana Bread
I love a good old slice of banana bread with a moist crumb and strong banana flavour. But by adding chocolate and tahini, it gives the ordinary banana bread a much needed makeover. Tahini gives the bread a more nutty flavour and chocolate, well, is just good to add in anything. After watching Adam Rose make a tahini banana bread on her Instagram and ever since wanted to make one myself.
Classic Banana Bread Recipe
I still can’t believe I don’t have a post with a classic banana bread recipe. I have a few different kinds like chocolate crowned banana bread, dulce de leche and a couple of others. This one though has no frills as such, just extra walnuts. A simple butter and sugar creamed and then whisked with eggs and banana to be folded in with flour is what this recipe is. But make sure you use the ripest bananas you can get your hands on. It’s best served warm although with the magic of a microwave oven you can achieve that in 8 to 10 seconds.
I love banana bread. Pure and unadulterated love. I’ve made it multiple times with variations (recipes). It’s so easy to make and absolutely delicious. Legend has it that my banana hating friend also loved a slice of the good stuff. I rarely bake it the same way more than once. Mostly because there’s no limit to how you can alter the banana bread and give it a makeover every time. This time around I swirled some dulce de leche into the batter, didn’t use brown sugar, reduced the flour and omitted nuts. As always, it turned out great. It was more cake like than bread or muffin like in texture. I’m not complaining, though. The dulce de leche was the result of using them in my dulce de leche brownies. Leftovers are being used in various recipes and it’s pretty damn good.
I love my eggs. I love them for breakfast, I love them in my curries and I love them in my desserts. I have never liked eggless versions of anything that was supposed to have eggs in the first place. I’m talking about store bought stuff here. But I understand that there are people who avoid eggs due to allergies or just by choice. This one’s for them. There are various substitutes for eggs – few are hard to find and few you’d find in your pantry. One such was fruit puree. I thought of pear initially because its flavour isn’t as distinct as a banana. But I didn’t have any on my and all I had was banana.
The best way to bring chocolate and banana together is sure in the form of a loaf. This can also be turned into muffins. This loaf isn’t as fluffy as it’d have been if it were made with eggs. But it sure was more moist and absolutely delicious. Have a go at it and let me know!
Yield: 1 loaf
Prep time: 5 mins
Baking time: 50 mins
Flour – 1 cup
Sugar – 3/4 cup
Cocoa – 1/4 cup
Banana – 1 large mashed
Baking powder – 1.5 tsp
Salt – 1/4 tsp
Plain yoghurt – 1/2 cup
Vegetable oil – 1/4 cup
Hot water – 2 tbsp
Preheat oven at 190 degrees C for 10 mins.
Mix all the dry ingredients and keep aside.
Now whisk the we ingredients and pour into the dry ingredients bowl.
Slowly combine everything together and pour it into your loaf tin.
Garnish with a few walnuts.
Bake for 50 mins.