Chocolate Chip Coconut Banana Bread

Banana bread is the perfect way to get rid of those brown/black bananas on your counter.  This version is vegan and lower fat, but don't let that scare you.  It's the best banana bread recipe I've found. 

I've also been asked about vegan baked goods and desserts - are they any healthier than their mainstream counterparts?  I actually had a hard time finding any concrete scientific evidence one way or the other.  There is plenty of evidence that vegan diets are healthier because vegans consume more fruits and vegetables.  Vegans tend to be thinner, have lower cholesterol, and lower blood pressure than meat-eaters.  They therefore have better cardiovascular health and reduced risk for cancers.  However, none of that information really correlates to desserts.  In my experience of baking vegan desserts, they still have sugar, flour, and oil, as do non-vegan goodies.  They may not have butter and eggs, but they do still have calories, fat, and carbs.  Vegans tend to use more fruits, nuts, and whole grains in baking, so while they may not have less calories, they often have a better nutritional profile.  The bottom line?  Just because that cookie is vegan doesn't mean that it is a freebie in your diet.  Moderation is key to living a healthy lifestyle.

Chocolate Chip Coconut Banana Bread

Makes one loaf

Serves 12 

Never use a hand mixer for banana bread - it makes the batter gummy.  Instead, use a wooden spoon or rubber spatula and mix until the wet and dry ingredients are just combined.  

Tip: When using molasses or syrup, coat the measuring spoon with a little oil.  The molasses will slide right out.

2 large or 3 small very ripe bananas (dark brown or black on the outside)

1/4 cup applesauce

1/4 cup canola oil

1/2 cup sugar

2 tablespoons molasses

2 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/3 cup semisweet chocolate chips

1/2 cup shredded sweetened coconut

1. Preheat the oven to 350ºF.  Lightly grease a 9 x 5-inch loaf pan.

2. In a large bowl, mash the bananas really well (I use a potato masher).  Add the sugar, applesauce, oil, and molasses.  Mix briskly to incorporate.

3. Stir in the flour, baking soda, spices, and salt.  Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in the chocolate chips and coconut.  

5. Transfer the batter to the prepared pan and bake for 45 to 50 minutes.  The top should be lightly browned and a knife inserted through the center should come out clean.  After 50 minutes, if the center is still gooey, place foil over the pan to keep the top from burning.  

6. Remove from the oven and invert onto a cooling rack; flip the bread upright and let cool.

 Delicious!

Recipe adapted from Veganomicon