Coconut Banana Loaf
One of my favorite things to do on winter when the temperature drops and I feel like a hermit is to sit on my couch, wrapped in my blankie and enjoy a warm cup of tea with a big slice of a freshly baked loaf or pound cake. Actually any baked treat that pairs well with a hot beverage will work for me; but there's something special about loaf cakes...dunno, maybe is that rustic look they usually have with those impromptu cracks on top, they kinda scream 'homemade & cozy' to me.
It's been a while since the last time I baked a loaf cake and sincerely I should've done it before cause my family has been asking for it way too many times! But when you are a food blogger one of the first things you strive for is variety: as much as one can love, for example, cookies, your readers could die of boredom if they see the same type of recipes every single week.
Finally all the cravings of my loved ones have been satisfied: Coconut Banana Loaf to the rescue! With the sweet and irresistible tropical touch of banana and coconut, this loaf will warm you up and lift your spirit even on the coldest days. Made with whole wheat flour and a good dose of fresh orange juice, this hearty cake is more than a simple banana bread.
...and now I'm off to prepare my Valentine's Day recipe. Stay tuned!
Coconut Banana Loaf
(recipe adapted from 'Whole Grain Vegan Baking')
1 cup shredded coconut, unsweetened.
3/4 cup organic brown sugar.
1/4 cup sunflower oil.
1 1/4 cups fresh orange juice.
4 ounces (113 g) mashed banana.
1/2 tsp salt.
2 1/2 cups whole wheat pastry flour.
1 tbsp baking powder.
Preheat the oven to 350 ºF (180 ºC).
Lightly coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray. Line the bottom of the pan with parchment paper.
In a large mixing bowl combine coconut, sugar, oil, orange juice, mashed banana and salt. Add in the flour and baking powder, stir just until combined.
Pour the mixture into the prepared pan and bake for 60 minutes. Be careful that the top of the loaf doesn't brown up quickly. If so, place the loaf on a lower rack (not the lowest!) or reduce the temperature a little bit.
To check if the loaf is done baking insert a toothpick in the center, it should come out clean.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack.
Let cool before slicing.
Store in an airtight container.