Vegan Banana Bread With Coconut Frosting

Growing up in the islands, banana bread was a staple. My mother would make banana bread almost every Friday and all my brothers and I would help her make enough for family and friends. I remember creaming butter and sugar by hand; she was not satisfied until the mixture was light and fluffy. Her banana bread was always moist and delicious.

This vegan recipe is a modified version of my mother’s. I use pineapple juice and coconut oil for a tropical flair. I also use whole wheat flour and flax seed for increased fiber; flax seeds were also used as egg substitute. I must say this tastes just as good as my Mama’s. I decided to include 2 versions of coconut frosting, the first one is similar to frosting consistency and the second is more like a glaze.

Ingredients:

• Banana Bread
  • 3 cups whole wheat pastry flour
  • 3 ripe bananas, mashed
  • 1/2 cup pineapple juice
  • 1 cup coconut palm sugar
  • 1/2 cup coconut oil
  • 2 teaspoon baking powder
  • 1 Tbs ground flaxseed
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut flakes
• Coconut Frosting 1
  
  • 1 cup full fat coconut milk
  • 1 dropper full liquid stevia
  • 1 teaspoon vanilla
• Coconut Frosting 2

• 1 teaspoon tapioca starch
• 3 tablespoons water
• 1 cup full fat coconut milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Grease loaf pan and set aside. Place flour, ground flaxseed, sugar, baking powder and salt in a large bowl. In a smaller bowl, combine pineapple juice, oil, and vanilla. Combine dry and wet ingredients and then stir in mashed bananas. Spoon batter into loaf pan and bake for 1 hour. Transfer to wire rack for 10 minutes to cool. Spread coconut frosting over bread and top with coconut flakes.

Coconut Frosting 1 : Leave can of coconut milk in refrigerator overnight ( I like to use Thai Brand coconut milk). The following day open and scoop coconut cream into a bowl. Save remaining liquid to add to curries or rice dishes. Add stevia and vanilla and whisk coconut cream until thick. Spread over banana bread.

Coconut Frosting 2 : In a small bowl combine tapioca starch and water and set aside. Bring coconut milk, maple syrup and vanilla in a medium pot to boil. Reduce heat and  add tapioca starch mix, stirring constantly until thicken. Spread over banana bread.

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