Questo Pane alla banana e cocco is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.
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Pane alla banana e cocco
Questo Pane alla banana e cocco is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.
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Dosi: 12 fette
Calorie: 204.1 kcal
Ingredienti
- 1 tazza purè di banana - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
- ⅓ bicchiere Sciroppo d'acero - (nota 2)
- ⅓ bicchiere Olio di cocco fuso - raffreddato (nota 3)
- 2 tazza Farina a lievitazione spontanea - (nota 4)
- ¾ bicchiere Cocco grattugiato - (note 5) + 2 tablespoons for the top of the bread
Componenti aggiuntivi opzionali
- ½ cucchiaino da tè Estratto di cocco
- ½ cucchiaino da tè Estratto di vaniglia
Istruzioni
- Preriscalda il forno a 180 °C (350 °F). Fodera uno stampo da plumcake di 9 x 5 cm con carta da forno. Ungi leggermente la carta. Metti da parte.
- Peel and mash the bananas using a fork. Measure the exact amount required. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
- In a large mixing bowl, whisk mashed bananas, maple syrup, melted coconut oil, coconut extract, and vanilla extract if used. Whisk until well combined.
- Add the self-raising flour and unsweetened shredded coconut, and stir with a rubber spatula until a thick batter forms.
- Transfer the coconut banana bread batter into the prepared loaf pan.
- Sprinkle extra shredded coconut on top of the bread.
- Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
- Lift the hanging part of parchment paper to release the bread onto a cooling rack.
- Let the bread cool for about 1-2 hour before slicing.
Note
Note 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, if you prefer the bread less sweet.
Note 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don’t swap it for a crystal sweetener, or the batter will be dry.
Note 3: Any oil can be used. Low-flavor oil works best like light olive oil or light avocado oil.
Note 4: Due tazze di farina autolievitante equivalgono a 2 tazze di farina 00 + 4 cucchiaini di lievito in polvere. Per un'opzione senza glutine, usa la mia convertitore senza glutine, but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.
Nota 5: You can use frozen strawberries, but they release more water in the bread, leaving these spots a bit underbaked.
Archiviazione: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.
Attrezzatura
Alimentazione
Servendo: 1fetta | Calorie: 204.1kcal | Carboidrati: 30.3g | Proteine: 3g | Grasso: 8.4g | Grassi saturi: 6.8g | Grassi polinsaturi: 0.3g | Grasso monoinsaturo: 0.5g | Sodio: 16.3mg | Potassio: 161.2mg | Fibra: 1.5g | Zucchero: 11.3g | Vitamina A: 18.4IU | Vitamina C: 2.5mg | Calcio: 15.2mg | Ferro: 0.4mg | Magnesio: 17.5mg | fosforo: 32.4mg | zinco: 0.4mg
Ingredienti e sostituzioni
In questo paragrafo troverete tutti i miei consigli su come scegliere gli ingredienti giusti. Per la ricetta completa con le dosi, scorrete fino alla scheda della ricetta in fondo all'articolo!Vai alla ricetta completa
You only need 5 ingredients to make this delicious banana bread. Here’s how to pick and swap them.
- purè di banana – This adds moisture and natural sweetness to the bread. Ripe, spotted bananas work best.
- Sciroppo d'acero – It sweetens the bread. Agave syrup, coconut nectar, or date syrup also work.
- Olio di cocco fuso – This adds moisture and richness. Any neutral oil, like light olive or avocado oil, also works.
- Farina a lievitazione spontanea – This provides the structure for the bread. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.
- Cocco grattugiato – This adds texture and coconut flavor.
How to Make Coconut Banana Bread
This recipe is super easy to whip up. Here’s how in a few pictures.
Schiaccia le banane in una ciotola e misura la quantità necessaria.
Add all the other ingredients and combine the batter until just mixed.
Pour the batter into a loaf pan lined with parchment paper and sprinkle desiccated coconut.
Bake the bread on the center rack for 50-55 minutes at 350 °F (180 °C).
I consigli di Carine per la pasticceria
Let me share a few more tips for a perfect banana bread.
- Coconut Extract Boost – Add a touch of coconut extract to enhance the coconut flavor.
- Twist di lime – Add 2 tablespoons of lime juice and 1 teaspoon of lime zest for a coconut-lime variation.
- Ripe Banana Sweetness – Use bananas with black spots for a sweeter and moister bread.
- Tempo di raffreddamento – Allow the bread to cool completely before slicing.
- Anche la cottura – Foil the loaf pan if the top browns too quickly.
- Parchment Paper Release – Use the parchment paper overhang to easily remove the bread from the pan.
Hello, looking forward to trying this recipe this weekend! I have one question, I like to use a bunt pan instead of a loaf pan for my banana breads. Is there any adjustment I need to make for your recipe?
A standard 9×5-inch loaf pan holds about 8 cups of batter. Most standard Bundt pans hold 10 to 12 cups. Start checking for doneness at about 60-70% of the original baking time. If a loaf takes 50 minutes, start checking the Bundt at 30–35 minutes.
Do you think coconut or buckwheat flour will work in this recipe?
No, I am sorry. But, you can try my buckwheat flour banana bread.
Thank you? What about substituting wheat flour for white?
White flour is wheat flour, do you mean wholehwheat flour?
Fluffy and very tasty! Thank you Carine!
Thank you for such a lovely feedback!