Friday, July 11, 2014

Strawberry Coconut Banana Bread {Vegan}

So... We did a lot of baking this weekend. 
I think we are in store for quite a growth spurt because the twins have been eating like full grown teenage boys. Every 2 hours they are standing in front of the refrigerator complaining that they are hungry... a total glimpse into my future.
But with all their eating, I end up spending the entire day in the kitchen. I barely get through making them something healthy and cleaning up, and they are back in there looking for food again!

So instead of buying snacks, I spent Sunday afternoon baking away so that they have something quick to curb their hunger until the next real meal. 

This quick bread is packed with bananas, strawberries, and coconut {shredded, oil, and milk}, and is lightly sweetened with maple syrup.

Pair it with some protein {cashews or hard-boiled eggs are favorites around here} for a perfect and filling snack! And buy some time until the next "Mom! I'm Hu-u-u-ungry!"

3 large overripe bananas (brown are best)
1/4 cup maple syrup
1/4 cup coconut oil
1/4 cup unsweetened coconut milk
2 teaspoons vanilla
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup of chopped strawberries
1/2 cup unsweetened shredded coconut

Preheat the oven to 350°F.
In a large mixing bowl, mash the bananas and whisk until creamy (Get out as many lumps as possible).
Mix in the honey, oil, almond milk and vanilla.
Next, add in the flour, baking powder, baking soda and sea salt, then slowly mix until just blended.
Gently fold in the chopped strawberries and coconut
Pour batter into a parchment lined or silicone bread pan, top with sliced strawberries and bake for 50-60 minutes, until golden brown and a toothpick inserted comes out clean.
Allow to cool completely before removing from the pan.

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