Banana and coconut bread (dairy-free; vegan)

Iced_home-made_banana_and_coconut_bread
Banana and coconut bread. Image: Kathryn Hawkins

Summer has been slow to start here in central Scotland but it’s getting warmer at last, and we’ve had a beautiful blue sky day here today. With the increase in temperature, I find it becomes difficult to keep fruit a room temperature and resort to putting things in the fridge which inevitably means loss of flavour. Bananas really don’t keep for very long before they over-ripen and I prefer to eat them a little on the under-ripe side so I seldom want to eat them over the summer months. If the skin turns too yellow and brown-speckled then I know the texture is not going to be to my liking and the banana is destined for the baking bowl or a smoothie.

Iced_and_sprinkled_with_toasted_coconut_banana_and_coconut_bread
Iced and coconut sprinkled. Image: Kathryn Hawkins

This week’s recipe is my turn-to bake for using up over-ripe bananas. Easy to make, it improves with keeping, and also freezes well. I call it “bread” because it has a lower fat content than a cake recipe, although I usually serve it with an icing on top. Uniced, it is delicious spread with your favourite margarine or nut butter. If you have a glut of ripe bananas, peel them and pop them in a freezer bag. They keep in the freezer for several months and, once defrosted, will be easy to mash up and add to cake mixes in the future.

Overhead_banana_and_coconut_bread_with_one_slice_off
Just one slice. Image: Kathryn Hawkins

I found this lovely old loaf tin in a bric-a-brac sale recently. It’s been well used but I like the design on the metal-work. Lined with a paper tin liner, it bakes up a treat and has got many more years of baking life in it I’m sure.

English_1950's_steel_loaf_tin
My new/old loaf tin. Image: Kathryn Hawkins

For the bread, I use a combination of coconut-based ingredients: yogurt, sugar and oil, but it works just as well using a plain dairy-free yogurt or a light soft brown sugar, and your favourite plant-based margarine or butter if you prefer things less nutty. I also use wholemeal spelt flour but traditional wheat flour would be fine too. Add some chocolate chips or chopped dried fruit for extra sweetness.

I have been working on a gluten-free version using coconut flour but I haven’t been able to get the right combination of other flours to give a moist crumb – coconut flour has a tendency to absorb a lot of moisture and can give bakes a dry texture. I’ll publish an update when I achieve something I’m happy with, so watch this space.

Ripe_bananas_coconut_oil_coconut_sugar_coconut_yogurt
Ripe bananas and coconut products. Images: Kathryn Hawkins

Ingredients

Serves: 8

  • 2-3 ripe bananas, peeled and mashed (you need about 250g mashed banana for good flavour and texture)
  • 100g dairy-free coconut yogurt
  • 100ml dairy-free milk
  • 200g wholemeal spelt flour
  • 15g baking powder
  • 50g solid coconut oil
  • 100g coconut sugar

For the icing:

  • 125g icing sugar
  • ¼ tsp vanilla bean paste
  • 30g toasted raw coconut chips, to decorate
  1. Preheat the oven to 170°C, 150°C fan oven, gas 3. Line a 1kg loaf tin. Mix the banana with the yogurt and milk.
  2. Put the flour in a bowl and sift the baking powder on top. Mix well then rub in the coconut oil and stir in the sugar.
  3. Make a well in the centre and stir in the banana mixture to make a smooth, thick cake batter. Spoon into the loaf tin, smooth the top and bake for about 1 hour until firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.

    Banana_and_coconut_bread_mix_before_and_after_baking
    Before and after baking. Image: Kathryn Hawkins
  4. When cold, wrap and store for 24 hours before serving for better flavour and texture. To ice, sift the icing sugar into a bowl. Mix in 3-4 tsp warm water and the vanilla to make  smooth spreadable icing. Spread over the top of the loaf and sprinkle coconut chips.

    A_slice_of_iced_home-made_banana_and_coconut_bread
    Ready for the eating. Image: Kathryn Hawkins
Advertisements

Lovely Lupins

Flower_bed_full_of_different_coloured_lupins
Lupin-laden flower bed. Image: Kathryn Hawkins

The garden is full of colour at the moment, thanks largely to the abundance of Lupin bushes. We’ve had the right mix of rainy days and dry days to bring them to full flower, and they look magnificent. Tall and sturdy, the structured flower stems are made up of many delicate individual flower heads with a distinctly peppery aroma, Lupins are a delight to behold. The violet-blue Lupin bush above has a quirkiness to it, each year one solitary pink stem grows in amongst all the blue ones 🙂

Pink_violet_and_orange_lupin_flower_stems_close_up
Up close on Lupins. Images: Kathryn Hawkins

It’s not just me who’s enjoying the Lupins, the bees are all over them at the moment – just look at those pollen sacs!

Lupin_flower_stems_with_bees_collecting_pollen
Lupin-lovin bees. Images: Kathryn Hawkins

Lupins are the ultimate low-maintenance plant, and such great value. They will self-seed each year if you allow the seed heads to dry on the plant. I usually collect a few seed pods each year and pot up a few extra plants just in case I have a space in a border for a new plant – the pink one below is one of last year’s newbies. If you cut back the stems once the flowers have faded, you will get a second flourish of smaller flower stems later on in the season.

A_pink_and_a_white_lupin_bush
Pink and white Lupin varieties. Images: Kathryn Hawkins

The orange Lupin was planted last year, and I was intrigued to see whether it would grow back the same colour this year. I have found that Lupins often change colour in acidic soil just like Hydrangeas, and often revert back to the original violet-blue variety. The colour of this one is slightly more peachy this year, but still a lovely contrast to the other colours in the garden.

Violet_(blue)_lupins_and_a_new_orange_variety
The blue and the orange. Images: Kathryn Hawkins

That’s it for this week. I’ll be back in the kitchen again soon. Until my next post, have a good few days and enjoy the sunshine when you have some 🙂

Pink_orange_and_violet_lupins_in_a_large_garden_border
Lupin-tastic. Image: Kathryn Hawkins