I had seen this banana bread via Sally's Baking Addiction & wanted to make a version of my own.
Since we are home in isolation or on the frontline, it's the best snack to take to work or have at home with a coffee. Just sit in the sun and relax, enjoy your banana bread & think of where you will go when the travel ban is lifted & isolation rules relax.
I write this as I am one day away from annual leave. I cant go anywhere so I may as well bake and post right here. What will I bake next? I have so many options to choose from.
So, here is my spin on this yummy Banana Bread with Coconut and Rose Petals and a secret ingredient too. Read on.
2 cups (250g) Organic Self Raising Flour Sifted
1/4 teaspoon Himalayan Rock Salt
2 teaspoons ground cinnamon
1/2 cup (1 stick or 115g) Nuttelex Butter Substitute, softened to room temperature
(50g) Organic Coconut Sugar
2 large eggs, at room temperature (I didn't add eggs to mine but you can)
1/3 cup (80g) plain yogurt or sour cream (I used Cocobella Coconut Yoghurt)
2 cups mashed bananas (about 4 large ripe bananas)
1/2 cup desiccated coconut
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or coat with coconut spray. Set aside.
Whisk the flour, salt, and cinnamon together in a cake mixer.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and coconut sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.
When your bread cools, add shredded coconut and rose petals - take photos and post
Now, get your coffee and enjoy!