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I’d never made banana bread before. so you know for my first attempt, I can’t just find some generic recipe on the internet, no. no, I have to dig through some of my favorite baking/cooking blogs and sources to find the perfect recipe. once I saw this one with streusel on How Sweet It Is (one of my absolute favorites), I knew Marcy and I had to give it a shot. original recipe for Jessica’s Whole Wheat Banana Bread with Coconut Cinnamon Streusel here. our altered version turned out awesomely. here’s the recipe we went with:


Bread Ingredients:
– 1 2/3 c better for bread flour
– 1 t baking soda
– 1 pinch fleur de sel grey sea salt
– 1 t cinnamon
– 2 eggs, at room temperature
– 1 c Splenda brown sugar
– 1/3 c sugar-free coconut milk beverage (I used So Delicious Dairy Free – Original)
– 1/3 c canola oil
– 4 medium ripe bananas
– 1 1/2 t pure vanilla extract
– 1/2 t imitation butter extract

Streusel Ingredients:
– 2/3 c Splenda brown sugar
– 1/3 c whole wheat flour
– 1/4 c (heaping) unsweetened dried coconut
– 1 t cinnamon
– 4 T unsalted butter, cubed

1. Preheat the oven to 325 degrees F.
2. Spray three mini loaf pans with Pam (or other non-stick spray). Set aside.
3. In a large bowl, whisk together the eggs and brown sugar until smooth.
4. Add in the coconut milk, eggs, and canola oil, whisking until combined.
5. Mash bananas in a small bowl until pretty smooth. Stir in vanilla and butter extracts.
6. Add banana mixture to coconut mixture and stir together.
7. In a medium bowl, mix all of the bread’s dry ingredients.
8. Add dry ingredients to wet ingredients slowly and stir until just combined. Pour batter into greased loaf pans.
9. In a medium bowl, combine all of the streusel ingredients. Mix by hand until the butter is dispersed and the mixture is moistened/crumbly.
10. Sprinkle streusel over the banana bread batter evenly. There should be enough to be generous with it if you haven’t eaten half of it by now, as I have.
11. Bake 30-35 minutes or until the centers are set.
12. Cool before cutting/serving.

If streusel begins to brown too much before the center of the bread is set, Jessica suggests tenting with aluminum foil.

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