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.
Servings: 36 slices (3 loaves)
Calories: 194kcal
Cost: $5
Ingredients
- 6 ripe bananas mashed
- 3 egg
- ¾ cup coconut oil
- 1 ½ cup demerara sugar
- 1 14-ounce can coconut milk
- 3 cup unbleached, all-purpose flour
- 3 cup whole-wheat pastry flour
- 1 tablespoon baking powder
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon salt
- ¾ cup roasted and unsalted cashews optional
Instructions
- Preheat the oven to 325°F. Spray three loaf pans with nonstick cooking spray
- In a very large bowl, blend the bananas, coconut oil, eggs, and sugar until mostly smooth. Add the coconut milk and stir.
- Add the flours, baking powder, baking soda, and salt. Fold together until well mixed.
- Pour the batter into the prepared pans. Coarsely chop the cashews and sprinkle those over the top of the batter. Press down slightly to adhere.
- Bake the loaves for about 1 hour, or until a tester inserted in the center comes out clean.
- Transfer the pans to a rack and let cool for 10 minutes, then remove the breads from the pans and place on a rack to cool completely.
- Freezing instructions: Wrap each cooled loaf in plastic wrap. Place two wrapped loaves in a freezer bag and freeze.
Notes
Nutritional values are approximate and are based on making 3 loaves with each loaf cut into 12 slices (36 slices total). Use within 4 days or freeze.
Nutrition
Calories: 194kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 160mg | Potassium: 177mg | Fiber: 2g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg