With the holidays just around the corner, I started planning out my Christmas gift list. My parents are easy – Scotch or beer for my dad and a facial or pedicure for my mother. They’re in the process of moving so I really didn’t want to add to their junk! But my boyfriend has a big family with quite a few elderly who are staying away from sugar so my homemade jam was off the list. I had to think of something else to make them, a treat that would be yummy but not too sweet.
This recipe was inspired by Martha Stewart’s Banana-Nut Bread from her Baking Handbook cookbook. To make the loaf a bit healthier, I altered and replaced many of the ingredients adding oats and flax seed for fiber and sweetening with brown sugar, maple syrup and applesauce. I also brought out the coconut flavour by using coconut oil and coconut milk. The resulting banana bread tastes wholesome with just enough sweetness to make it a treat. Firm, moist with hints of maple and coconut this banana bread is a nutritious gift to give to those who can’t completely indulge in the holiday season.
Healthy Maple Coconut Banana Bread
- 1.5 cups all-purpose flour
- ¾ cup rolled oats
- ¼ cup milled flax seeds
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 large egg
- ½ cups packed brown sugar
- ¼ cup pure maple syrup
- 113 g unsweetened apple sauce snack pack
- ½ cup organic coconut oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure coconut extract
- 2 very ripe bananas peeled and mashed
- ¼ cup unsweetened coconut milk
Preheat the oven to 350F. Grease a 9x5” loaf pan.
In a large bowl, whisk together the flour, rolled oats, flax seeds, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, maple syrup, apple sauce and coconut oil on medium-low speed until combined. Beat in the flour mixture. Add the coconut and maple syrup extracts, banana and almond milk. Beat until just combined.
Pour batter into loaf pan and evenly smooth the surface with a spatula. Bake for 60 minutes , rotating pan halfway through until a toothpick can be inserted into the center and comes out clean. Transfer to a wire rack and cool for 10 minutes. Remove loaf from pan and cool completely. Banana bread can be kept at room temperature, wrapped well in plastic for up to a week.