Coconut banana bread
This chocolaty banana bread is all you need when there is no time for milk, eggs and refined sugar in your diet. Actually, it is great even if you eat everything, but want something else. With is gooey texture, brownie-like bottom and fluffy top (and in this recipe I love that), it is something to crave all day long. And please, be so kind, and don't forget the caramel.
130 g coconut oil
175 g peeled bananas
235 Harvest moon chocolate coconut yoghurt
110 g coconut flower sugar
2 tsp lemon juice
2 tbsp vanilla extract
zest of 1/2 organic orange, finely grated
180 g 550 or pastry wheat flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
40 g cacao nibs
1 banana, cut lengthways
220 g creamy coconut milk
60 g coconut sugar
1/2 vanilla pod, seeds
pinch of salt
1/2 orange zest, finely grated
1 tsp coconut oil
Preheat the oven to 190°. Line a 10x30 cm pan with baking paper. Melt oil on a very low heat until it is melted and then cool it a bit.
Put the bananas in a blender and blend until they are like a silky mousse. Put into a bowl, add yoghurt, sugar and mix with hand whisk or fork until smooth. Add lemon juice, orange zest, vanilla extract and mix again.
In a separate bowl, add flour, baking soda, baking powder, salt and mix. Gradually add the dry ingredients to the moist ingredients and mix just until incorporated – don’t over mix. Add the cacao nibs and mix.
Pour batter in the pan, place both bananas cut side up on the top, place in the oven (one level lower than middle), and bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean. When done, remove and cool 5 minutes in the pan. Transfer to a cooling rack. Cool completely.
For the caramel.
In a heavy bottomed saucepan, combine the coconut milk, vanilla, orange zest, salt and coconut sugar. Bring the mixture to a boil over medium heat, stirring frequently. When boiling, turn the heat to medium/low and let the mixture boil slowly, stirring frequently (make sure it doesn’t burn). Continue boiling until the caramel has reduced and thickened to a thick, syrupy texture, about 15-20 minutes (the caramel will continue to thicken as it cools).
Remove from heat and whisking all the time with hand whisk (not electric), stir in oil and whisk for 30 seconds more (it helps the fats to incorporate better). Pour into a glass container and chill until you use it. PS. You can store the caramel in the fridge for up to 2 weeks.