Wednesday, April 28, 2010

Banana-Coconut Bread

Using sweetener choices other than the usual white sugar and also adding the chewy, naturally sweet element of coconut creates a divine alternative to common banana bread!

2 cups GF flour blend
1 t. baking soda
Pinch of salt
4 eggs
3-4 medium sized ripe bananas, mashed
1 cup brown sugar, packed
½ cup unsweetened applesauce, honey, or agave syrup
¼ cup natural, unsweetened coconut flakes
¼ cup vegetable oil
1 t. GF vanilla extract
½ cup chopped walnuts or pecans

Preheat oven to 350˚F.

In a small bowl, combine the flour, baking soda and salt. In a larger bowl, whisk the eggs, bananas, sugar, applesauce, (honey, or agave syrup), coconut flakes, oil, vanilla and nuts. Stir in the dry ingredients just until moistened.

Transfer to an oiled 10 x 4 ½ inch loaf pan. Bake at 350 ˚F for approximately 50-60 minutes. Test by inserting a knife or toothpick in the center to see if batter is still doughy in center. Cool for ten minutes before removing from pan to wire rack.

Makes: 1 large loaf or approximately 12 slices.

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