Coconut & Oat Banana Bread {nut and dairy-free}

by Chrissy

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Recently, I have been finding myself scouring the kitchen for a little snack that didn’t involve ice cream. I found some all-too-ripe-bananas, so naturally, banana bread was calling. Coincidentally, my man had been asking for some of that homemade goodness for over a few weeks now, but it was just too darn hot to bring myself to turn the oven on to bake bread.

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Well, after my voracious snack hunt went down, I caved and used the mushy bananas to make something oh-so-tasty.

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This healthy bread is loaded with fiber and other ingredients of goodness, so I will probably justify that eating half the loaf in one sitting is a great idea.

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You might notice that there aren’t any nuts in this one.

Truth be told, I’m not a big fan of nuts in banana bread. Chocolate chips, well yes, of course, but nuts I could do without. It also works out since my man, Rob, is deathly allergic to (pea)nuts, but he thinks all nuts will kill him – rightly so. He’s decided to error on the side of no-nut anythanggg so he doesn’t accidentally go into anaphylactic shock. Fine by me! This type of thing is usually a problem for us, since nutty things are heavenly treasures, but with this recipe we can both enjoy it!


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If you wanted to simplify things, you can easily swap out the coconut flour and flaxseed meal for regular white whole wheat flour, and then its up to you if you want to add the extra goodies of flax seeds, chia seeds and chocolate chips. You could also add nuts, I wouldn’t judge, promise.

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The texture of this bread turns out just great! Super hearty and filling and just the perfect amount of sweetness without it being too naughty!

Enjoy ladies and gents!  Stay cool!


Coconut & Oat Banana Bread {nut and dairy-free}

Makes 1 loaf (serves about 12 slices)

1 heaping cup mashed banana (about 2 large or 3 medium)
1/3 cup honey
1/3 cup unsweetened applesauce
1 ½ teaspoons pure vanilla
1 egg
3/4 cup unsweetened coconut milk (or your favorite nut milk, or regular)
1 ¼ cups white whole wheat flour
1 cup rolled oats, plus more for sprinkling on top
1/3 cup coconut flour
¼ cup ground flaxseed meal
¾ cup unsweetened shredded coconut
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
2 Tablespoons chia seeds (optional)
2 Tablespoons flax seeds (optional)
½ cup dark chocolate chips (optional)

Preheat oven to 350 degrees F. Spray 9-inch loaf pan with nonstick cooking spray or rub with coconut oil.

In stand mixer bowl combine mashed banana, applesauce, honey, egg, coconut milk, and vanilla until well combined.

In separate medium bowl mix together whole wheat flour, coconut flour, oats, shredded coconut, flaxseed meal, baking powder, baking soda, salt, cinnamon, and chia seeds, flax seeds, chocolate chips, if you are adding them.

Add dry ingredients to wet ingredients in the stand mixer and and mix until just combined.

Pour into prepared loaf pan, sprinkle oats and shredded coconut over top, and bake for 60-75 minutes or until toothpick inserted into center comes out mostly clean.

Remove from oven and let stand in pan for about 10 minutes before removing to finish cooling on a wire rack. Cut into slices and enjoy! Keep bread tightly wrapped to maintain moisture, and freeze in a couple of days if you don’t plan to eat the whole thing!

From the Little Yellow Kitchen,


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