Saturday, October 17, 2020

Banana Coconut Bread (with a twist of lime) - "Tropical Coffee Cake" (Vegan)

I made a last minute banana bread on Friday, but I didn't have much sifted flour left on hand, and I had a LOT of mushy bananas (note to self: stop buying too many bananas!).

I also had a lot of limes. Our lime tree has been giving us SO many limes!

(But the lemon tree. Don't ask me about the lemon tree! It's got about 3 lemons on it. What a stingy lemon tree - the lime tree is way more generous.)

So, I decided it would be banana with coconut and lime. And I am a fan. The kids seemed to like it, too - they pretty much polished off this cake without leaving any for me.

Here's what I did:

Banana Coconut Bread, with a twist of lime

3-4 overripe bananas, mashed well
1/2 c. sugar
1/4 c. oil
1 T. chia seeds
2/3 c. water
juice of 1 lime
1 cup flour

1.5  c. shredded coconut                                                                       
1/4 tsp salt
1 tsp baking soda
First combine all the wet ingredients, and then mix in the dry ingredients.
Pour into a loaf pan and bake at 180 C for about 1 hr.

You can make muffins instead if you like, use a greased muffin tin or paper liners, and bake for about 30 minutes.

This is a pretty dense loaf, though! So - keep that in mind.

It went well with my coffee! I'll call it my "Tropical Coffee Cake"!


1 comment:

  1. You said shredded coconut. Do you mean ground coconut? Where I live it's either ground or great big"flakes" , more like strips. Will it do ok with GF flour?


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