loosely adapted from 1001 Low-Fat Vegetarian Recipes
Preheat oven to 350F. Grease a 12-cup muffin tin.
- 1/4 C coconut butter (aka creamed coconut)
- 1/4 C applesauce
- 2 eggs
- 1/4 C shredded unsweetened coconut, soaked in 1/4 C skim milk (soak overnight if possible) - could use coconut milk here, too
- 3/4 C packed light brown sugar
- 1 C mashed banana (2-3 bananas)
- 1 3/4 C AP flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Put coconut oil, applesauce, eggs, soaked coconut mixture, and brown sugar in large mixer bowl and beat until smooth. Add banana and blend at low speed to combine; beat at high speed 1 to 2 minutes.
Combine remaining ingredients in small bowl; mix well. Mix into batter.
Pour batter into muffin tins (which will be pretty full). Bake until golden (the toothpick test is useful here), about 20-25 min.
makes 12 muffins
Saturday, May 5, 2012
I've been making banana bread the same way for over a decade. It's one of the first things I ever baked (which for me means college-age, not preschool....), and I've dallied with other banana bread recipes since, but I always come back. I've been making it a lot again recently, though in muffin form (I want to eat it over several days versus gobbling it up in a day or two, and I think muffins keep a bit better). I was inspired to add some coconut recently, and I think I've come up with a new favorite. It's on the sweet side - I think it would make a good cupcake with the addition of some cream cheese frosting - but that's how I roll. You could probably cut the brown sugar back to 1/2 C without changing the texture too much.