Coconut Banana Bread with Ginger & Flaxseeds
Coconut Banana Bread with Ginger & Flaxseeds is a flavorful and moist banana bread that combines the richness of coconut oil, the nuttiness of flaxseeds, and the warmth of crystallized ginger. This bread is perfect for breakfast, a snack, or dessert, offering a delightful blend of textures and flavors.
Ingredients
- ½ cup coconut oil , melted, plus more for greasing the pan
- ⅓ cup flaxseeds
- 4 bananas : 3 mashed, 1 cut in half lengthwise
- ½ cup organic cane sugar
- 2 large eggs
- ½ cup plain yogurt
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ cup unsweetened shredded coconut
- ¼ cup crystallized ginger , chopped
WINE PAIRING
- Chardonnay
Instructions
- Preheat the oven to 375°F. Grease a 9 × 5-inch loaf pan with coconut oil and coat the inside with the flaxseeds.
- Mix the mashed bananas, coconut oil, sugar, eggs, and yogurt together in a large bowl.
- In another bowl, combine the flour, salt, baking soda, coconut, and ginger. Add the dry ingredients to the wet ingredients and stir well to incorporate.
- Spoon the batter into the prepared pan and bake for 15 minutes. Remove the pan from the oven and garnish with the halved banana on top. Reduce the oven temperature to 350°F and bake for 40 to 50 minutes more, or until a cake tester inserted into the center of the loaf comes out clean.
- Let cool in the pan for 15 minutes before removing it to a cutting board and slicing. Enjoy for breakfast or with late-afternoon coffee or tea. The loaf will keep at room temperature, wrapped in plastic wrap, for up to 3 days.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 1mg
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