Cast Iron

banana bread with coffee + coconut oil

by:
April 12, 2012
5
1 Ratings
banana bread with coffee + coconut oil
  • Makes 10-12 slices
Author Notes

This bread happens to be vegan, low-fat, high in fiber, and full of potassium-packed bananas. But that’s not why I like it. I like it because it makes the house smell like cinnamon-spiked nostalgia and because it’s difficult for anyone to eat a single slice (I love to feed people). The fact that maple syrup stands in for sugar, a little coconut oil replaces the usual butter, and flax seed acts as a binder in lieu of eggs is simply a bonus for those who prefer these alternative ingredients, which, in my opinion, shouldn’t be so alternative.
—Michelle McKenzie

What You'll Need
Ingredients
  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup Grade B maple syrup, at room temperature
  • 4 large overripe bananas
  • 2 tablespoons ground flax seed
  • 1/2 cup hot coffee
  • 1/4 cup melted organic unrefined coconut oil
Directions
  1. Preheat the oven to 350° F. Lightly oil an 8 x 4 ½ x 2 ½ -inch loaf pan, preferably glass or enameled cast iron.
  2. In a medium bowl, whisk together the flax powder with the hot coffee or water, stir, and set aside; it should become gelationous.
  3. In a large bowl, whisk the flours with the baking soda, salt, and cinnamon.
  4. To the bowl containing the flax mixture, add the bananas and mash well. Whisk in the maple syrup, coconut oil, and reserved flax mixture.
  5. Add the banana mixture to the dry ingredients and whisk until smooth.
  6. Pour the batter into the prepared pan and bake for approximately 75 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the banana bread cool on a rack for 20 minutes before turning it out. Let cool completely before slicing.
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  • Carmyn Alvarado
    Carmyn Alvarado
  • Kris
    Kris
  • Alexandra G
    Alexandra G
  • Ariel
    Ariel
Michelle McKenzie
Michelle McKenzie is the author of Dandelion & Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs. Her second cookbook, The Modern Larder, is due to arrive in fall 2018 and will introduce home-cooks to a raft of new, flavor-packed pantry staples - e.g. shiso, ndjua, Job's Tears, and dozens of others - and incorporate them into over 200 wholesome recipes.

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7 Reviews

Carmyn A.
Carmyn A. August 9, 2020
I make this bread with olive oil and 1/4 c of maple syrup. Every Sunday afternoon the loaf goes into the oven either with loads of walnuts or pecans and cacao bits. It is a very forgiving recipe! Truly delicious.
 
Carmyn A.
Carmyn A. November 30, 2018
This is my banana bread! The best EVER! It’s a no fail recipe easy to follow.
 
Ariel
Ariel January 17, 2017
Found the batter way to wet. I followed the directions closely and even after 2 hours(!) in the oven, the bread was still doughy on the inside. I ended up throwing it out because the outside was overdone but the inside was still gooey. Would likely substitute white sugar for the maple syrup in the future for a less runny batter.
 
Kris
Kris October 20, 2014
Can I substitute water instead of coffee? thanks !
 
Carmyn A.
Carmyn A. July 16, 2020
I use this recipe as a base for everything use water many times; it’s forgiving. When I use mashed peaches instead of bananas I use orange juice.
 
Rachel
Rachel September 29, 2013
DELICIOUS! I made this gluten free and subbed Bob Mill's All Purpose GF Flour and a teaspoon of xanthan gum and it is the best banana break I've ever made.
 
Alexandra G.
Alexandra G. March 25, 2014
Good to know this was good GF as well!