Banana Bread With Sprouted Whole Wheat And Coconut

Name: Banana Bread With Sprouted Whole Wheat And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 ripe bananas; 1 large egg; 2 tablespoons whole milk yogurt (preferably organic); 4 tablespoons organic whole milk; 1/3 cup melted unrefined coconut oil; 1/3 cup coconut sugar; 1 teaspoon pure vanilla extract; 1 1/2 cups sprouted whole wheat flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1/3 cup unsweetened coconut flakes; 1/2 cup bittersweet chocolate chips (optional)

Servings: persons

2-3 ripe bananas
1 large egg
2 tablespoons whole milk yogurt (preferably organic)
4 tablespoons organic whole milk
1/3 cup melted unrefined coconut oil
1/3 cup coconut sugar
1 teaspoon pure vanilla extract
1 1/2 cups sprouted whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/3 cup unsweetened coconut flakes
1/2 cup bittersweet chocolate chips (optional)

1
Preheat your oven to 350a F and grease a 9x5-inch loaf pan with some coconut oil. In a large mixing bowl, mash bananas well with a masher or the back of a fork. Add the egg, yogurt, and milk, and mix well.
2
In a small saucepan, melt the coconut oil over medium-low heat. Stir it into the wet mix, along with the vanilla and coconut sugar.
3
In a separate bowl, mix together the sprouted whole wheat flour, baking soda, and salt. Add this to the wet mixture and stir only to combine. Overmixing will produce a squat, dense banana brick, which we are trying to avoid!
4
Stir in the unsweetened coconut flakes and chocolate chips (if using) and pour into prepared loaf pan. Bake on the middle rack of the oven for about 50 minutes or until a tester inserted in the middle comes out clean.
5
Remove from the oven and let it cool on a wire rack for about 10-12 minutes. Using a small knife, run it around the edges of the bread and turn it out onto the rack to cool. It's delicious with a nice cup of tea or coffee!

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-3 ripe bananas, 1 large egg, 2 tablespoons whole milk yogurt (preferably organic), 4 tablespoons organic whole milk, and more.

Yes, Banana Bread With Sprouted Whole Wheat And Coconut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!