Coconut Cashew Banana Bread

Whole wheat flour, coconut milk, coconut oil, bananas, and cashews bake up into this delicious, lightly-sweetened bread that is great for breakfast or for snacking.

Coconut Cashew Banana Bread - Whole wheat flour, coconut milk, coconut oil, bananas, and cashews bake up into this delicious, lightly-sweetened bread that is great for breakfast or for snacking.

Once upon a time I made banana bread on a weekly basis.

Once upon a time a 9×13 pan could last for three meals for our family.

Once upon a time, I had to freeze milk because we couldn’t drink up a gallon before it went bad.

Those times? Are long gone. I haven’t had bananas last long enough to make banana bread in quite awhile. The kids love them to snack on; FishBoy16 uses them in his daily smoothies. For some odd reason, this week, there were six bananas to be used up.

Between Easter and recipe development, I have felt the excess of food and ingredients everywhere I turn. This week, I made up my mind to deal with some of it. The bananas were the first to go.

While I have many different banana recipes to rely on – Coconut Banana Bread with Chocolate Chips, Chocolate Chip Banana Bread, Banana Pecan Coffeecake, and Banana Cupcakes with Chocolate Cream Cheese Frosting – I decided to try something different.

I wanted something lightly-sweetened. The kids have been great about not going overboard since we went off our sugar fast, but there’s been an increase in bad attitudes that has me wondering.

I wanted something whole-grain. I know that I feel better when there’s at least 50% whole grain flour. We ran out of whole wheat pastry flour recently, and I’m feeling it.

I also wanted something dairy-free. I had an odd reaction to Easter dinner this past weekend that I think was due to excess cream and half-and-half.

So, I took the Cinnamon Banana Bread recipe from my freezer cookbook and tweaked it a little. I basically took the flavors of Monkey Salad and put them in a bread. Can you say Yum-O?!

Coconut Cashew Banana Bread - Whole wheat flour, coconut milk, coconut oil, bananas, and cashews bake up into this delicious, lightly-sweetened bread that is great for breakfast or for snacking.

I used both coconut oil and coconut milk in the batter and topped the loaves with chopped cashews. You can mix the cashews into the batter, but I put the cashews on top so that I could easily leave a loaf plain for the folks who don’t care for or can’t have nuts. Do what you will.

I also reduced the amount of sugar, relying on the nuts, coconut and banana to add extra sweetness. During our sugar fast I did make banana bread without any sugar or sweetener. It definitely effects the texture, so I wanted to make sure there was some sugar in this bread. I used demerara which is the least processed of cane sugar products.

This recipe makes three loaves. I’d suggest that you eat one and freeze the others. My people ate two loaves in just a few hours. Ahem. See why I can’t keep milk in the house?

 

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Comments

  1. Looks good! My banana bread has a TON of sugar in it- I’ve been wanting to reduce the sugar, but haven’t been sure how to do it. Thanks.

    • I just made a cooking light banana bread and reduced the sugar because bananas were very ripe. Also used whole wheat flour and oatmeal for part of flour and noone noticed! I feel your pain, we go through food like an army! All 4 of my kids even the 3 yr old are going through a growth spurt. Sigh. Oh well

    • During our sugar fast, I made banana bread without any sweetener. The texture was pretty weird. It looked like a sponge, or more like a chamois that you use to wash the car. It was really soft! And it tasted fine, but I think the sugar does effect the texture.

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