Welcome to our kitchen where we bring together wholesome ingredients to create delightful recipes that nourish both body and soul. If you’re searching for a delicious and nutritious bread recipe that’s perfect for breakfast or anytime snacking, look no further than our Coconut Banana Whole Wheat Honey Oat Bread.
This bread is a harmonious blend of whole wheat flour, rolled oats, ripe bananas, honey, and shredded coconut, resulting in a moist, flavorful loaf that’s packed with goodness. Each bite is a symphony of textures and flavors, from the hearty whole grains to the tropical sweetness of bananas and coconut.
Whether you’re a seasoned baker or just starting out, this recipe is sure to become a staple in your kitchen. It’s simple to make, requires basic pantry ingredients, and fills your home with the irresistible aroma of freshly baked bread.
Join us on a culinary journey as we guide you through the steps to create this Coconut Banana Whole Wheat Honey Oat Bread. Get ready to delight your taste buds and impress your loved ones with this wholesome treat
Ingredients:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded coconut (unsweetened)
- 2 ripe bananas, mashed
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1/2 cup plain yogurt (or Greek yogurt)
- 2 eggs
- 1 teaspoon vanilla extract
Special Notes about Ingredients:
- Whole Wheat Flour: Adds a nutty flavor and boosts the fiber content.
- Rolled Oats: Provide texture and fiber to the bread.
- Shredded Coconut: Adds tropical flavor and texture. Use unsweetened coconut for a healthier option.
- Bananas: Adds natural sweetness and moisture to the bread.
- Honey: Provides sweetness and also helps in keeping the bread moist.
- Coconut Oil: Adds richness and a subtle coconut flavor.
- Yogurt: Adds moisture and tenderness to the bread.
- Eggs: Bind the ingredients together and add structure to the bread.
- Vanilla Extract: Enhances the flavor of the bread.
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, salt, and shredded coconut. Stir until well combined.
- Mix Wet Ingredients: In another bowl, mash the ripe bananas until smooth. Add honey, melted coconut oil, yogurt, eggs, and vanilla extract. Whisk together until everything is well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
- Slice and Enjoy: Once the bread has cooled, slice it into thick slices and serve. Enjoy it as is, or toasted with a spread of butter or coconut butter.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for longer storage.
- Optional: Feel free to sprinkle extra shredded coconut on top of the batter before baking for added decoration and flavor.
How to Serve:
- Serve slices of Coconut Banana Whole Wheat Honey Oat Bread toasted with a spread of butter or coconut butter for breakfast or as a snack.
- Pair with a cup of hot coffee or tea for a delightful treat.
- Enjoy alongside a bowl of yogurt and fresh fruit for a balanced breakfast or brunch option.
Frequently Asked Questions (FAQs):
- Can I use regular flour instead of whole wheat flour? Yes, you can substitute all-purpose flour for whole wheat flour if desired. The texture may be slightly different, but it will still be delicious.
- Can I omit the shredded coconut? If you’re not a fan of coconut or if you have an allergy, you can omit the shredded coconut without significantly affecting the overall recipe. You may want to add an additional ingredient for texture, such as chopped nuts or dried fruit.
- Can I make this bread vegan? Yes, you can make this bread vegan by substituting the eggs with flax eggs or another egg replacer, and using a plant-based yogurt instead of dairy yogurt. Additionally, you can substitute maple syrup or another liquid sweetener for honey.
- How should I store this bread? Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for longer storage.
- Can I make muffins instead of bread? Yes, you can pour the batter into muffin tins instead of a loaf pan to make Coconut Banana Whole Wheat Honey Oat Muffins. Adjust the baking time accordingly, typically around 20-25 minutes at the same temperature.
Coconut Banana Whole Wheat Honey Oat Bread
10
servings20
minutes50
minutesIngredients
1 cup whole wheat flour
1 cup all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut (unsweetened)
2 ripe bananas, mashed
1/2 cup honey
1/4 cup coconut oil, melted
1/2 cup plain yogurt (or Greek yogurt)
2 eggs
1 teaspoon vanilla extract
Directions
- Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Mix Dry Ingredients:
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, salt, and shredded coconut. Stir until well combined. - Mix Wet Ingredients:
In another bowl, mash the ripe bananas until smooth. Add honey, melted coconut oil, yogurt, eggs, and vanilla extract. Whisk together until everything is well combined. - Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay. - Transfer Batter to Pan:
Pour the batter into the prepared loaf pan and spread it evenly. - Bake:
Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. - Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Notes
- For an extra touch of sweetness and texture, consider sprinkling extra shredded coconut on top of the batter before baking.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices for longer storage.
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