Banana Coconut Bread with Stevia
Banana bread is a breakfast staple in our home. I have read so many interesting variations on banana bread around the blogosphere. I first saw the idea for using coconut milk on Kathy’s site, Are You Hungry. I admit, I am not good at reading recipes and taking them down, but I do remember the concept of them. I end up in the kitchen adding a little of this and that until I get the recipe the way I envision it tasting and smelling in my head. That’s how I got to this recipe, I wanted to add the tropical flavors to banana bread while changing its background flavors to a lighter spring and summertime flavor. To do this, I omitted the traditional cinnamon and nutmeg and opted to use vanilla extract. I think adding miniature chocolate chips to this bread would have made it extra special too, maybe for a special occasion breakfast.
I also used a new ingredient for me in this bread, stevia. You can certainly omit it and just use regular sugar though. I have recently been introduced to the sugar substitute, and have been using it in just about everything. I have really been impressed with the taste, it is unlike any other substitutes I have ever tried. The nice people at NuNaturals were kind enough to let me sample some of their stevia products. You can stop to my review page and see all the products I have tried.
Banana Coconut Bread Recipe
- 3 large mashed bananas
- 1/2 cup coconut cream (or milk)
- 1/2 cup shredded coconut
- 2 cups flour
- 2 eggs
- 1 cup baking stevia (or sugar)
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray, or grease lightly.
- Mash up bananas in a large bowl. Add coconut milk and eggs. Whisk well to combine. Add vanilla extract and combine.
- Sift stevia powder, flour, baking powder, baking soda and salt together. Add to mixing bowl. Whisk together until just combined.
- Pour batter into loaf pan and bake for 50-60 minutes, or until bread is brown and passes the toothpick test.
(With this recipe, the batter will be lumpy when mixing and the bread will not be as deep brown as a traditional banana bread.)