This was one of my favourite cakes / quick breads to bake and photograph. It was wholesome, not overly sweet and full of nutritious bananas, coconut and almonds. Its taken almost 8 months to be posted on the blog, but then I never claimed to be regular here. The fondest memory of taking these pictures was a 4 month old Sage sitting patiently in the background, waiting for me to finish taking pictures of the banana loaf and give him some to taste.
He was battling a severe gluten intolerance at that time, so I sadly couldn’t give him more than a sliver. That habit has not changed. Every time I bring out something to click pictures of, Sage will come sit around knowing that his patience and good behaviour will pay off. This made it to an article I wrote for a magazine on how healthy eating and baking need not be boring.
On a side note, I turned a year wiser (and older) yesterday. I need to write one of those “letter to my 20 year old self” one of these days. The blog too completed 5 years in june, but i rarely remember. It is not often that I have grateful satisfied thoughts on life. This year before I get all crabby, I want to record that I am just thankful for ~ the people, the love and the experiences that have made my life what it is. This blog has played no small role in this. Thank you dear readers.
Whole Wheat Banana and Coconut Bread
(Makes 12 slices, Time Taken : 20 minutes to put together, 60 minutes to bake)
2 1/2 cups Whole Wheat Flour
2 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup sugar
2 large eggs or 4-5 tablespoons yogurt
1 cup mashed banana (2 medium-large)
1/2 cup skim milk
1/4 cup oil
1 teaspoon vanilla extract
½ cup shredded coconut ( I used fresh grated, desiccated or frozen should be equally good too)
1/4 cup sliced almonds (substitute with any nuts of your choice, or leave out if you have allergies)
Preheat oven 350F and lightly grease a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon
In a large bowl, whisk together sugar and eggs until well combined, then whisk in the mashed banana, milk, oil and vanilla extract. Pour dry ingredients into wet ingredients and stir until just combined, making sure no streaks of flour remain. Stir in shredded coconut and almonds and pour batter out into prepared baking pan.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean, or with only a few moist crumbs attached.
Turn loaf out onto a wire rack to cool completely before slicing