Banana Oat Coconut Prune Bread Recipes

OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
• In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
• Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
• Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
• Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it's done.
• Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

BANANA OAT COCONUT PRUNE BREAD

Steps:

• Mix the first 6 ingredients. Add flour, oats, milk, prunes and coconut and stir until mixed well.
• Pour batter in greased loaf pan, sprinkle with some oats and bake for about 35-45 minutes at 375 degrees.

BANANA COCONUT LOAF

Steps:

• Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
• Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

HONEY AND PRUNE OAT BREAD

Steps:

• Preheat the oven to 180C/250F/Gas mark 5. Base line a 2 lb loaf tin with greaseproof paper. Place the prunes, oats, bicarbonate of soda and coconut oil in a bowl and pour over 125ml of boiling water.
• Meanwhile in a large bowl, whisk together the eggs and honey until well combined. Stir in the flour and ground cinnamon and then finally the prune and oat mixture.
• Mix well and pour into the prepared loaf tin. Bake 45 minutes until a knife inserted into the loaf comes out clean.
• Cool out of the tin on a cooling rack before slicing.
• Per Serving 234 kcalories, protein 5g, carbohydrate 40.5g, fat 7g, saturated fat 4.5g, fibre 4g, sugar 22.5g, salt 0.5g.

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

COCONUT BANANA BREAD

Steps:

• In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

WHOLE-BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with coconut oil and line it with parchment.
• Wash the bananas then trim and discard the tips. Peel the bananas, then slice the peels crosswise into 1/4-inch-thick strips. Place them in a small bowl and toss with 1 1/2 teaspoons flour to coat; set aside.
• In a large bowl, use a fork to smush the bananas into a rough purée. (Don't worry about small lumps.) Add the coconut oil, tahini, oat milk, almond and vanilla extracts, and salt. Beat together with a whisk to thoroughly incorporate and create a thick batter. Add the sugar and beat with the whisk to combine.
• Sift the flour, cocoa powder and baking powder into the batter and fold it in using a rubber spatula until no streaks remain. Fold the floured banana peels into the batter.
• Scrape the batter into the prepared loaf pan and smooth the top into an even layer. Bake for about 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
• Let the loaf cool in the pan for 10 to 15 minutes, then lift it out onto a baking rack using the parchment. Let it cool a bit, then serve warm with butter slathered on top, if using, or let it cool completely if you want to store it for later. (Wrapped tightly, the bread will keep at room temperature for about 4 days.)

COCONUT BANANA BREAD

Steps:

• Preheat oven to 350*F Grease 2 9x5 loaf pans and set aside. In a bowl combine oil and sugar. Add eggs (or apple sauce) and mix well. Add vanilla extract and almond extract, mix again. Add baking powder, baking soda and salt. Mix again. Add mashed bananas and mix well, scraping sides of bowl as needed. Alternately add flour & coconut milk, starting and ending with flour, mixing well after each addition until combined. Add Coconut and mix again. Pour batter into your two prepared pans. Bake for 1 hour. If toothpick inserted to center of loaf comes out wet bake for additional 15 minutes or until tested toothpick comes out clean. Let loaves rest for 10 minutes before removing from pans and allowing to cool on racks.