Island Banana Bread
I had three very ripe bananas to use up so I was looking around for a banana bread recipe that did not call for a lot of sugar or butter. I found an amazing looking recipe on King Arthur Flour's website for Banana Pina Colada Muffins (http://www.kingarthurflour.com/recipes/banana-pia-colada-muffins-recipe ). These muffins were beautiful; banana batter studded with dried pineapple chunks, topped off with a delightful shredded coconut crown. My only problem was I didn't have any butter so I kept searching until I found a recipe for Island Banana Bread on Vegetarian Times website (http://www.vegetariantimes.com/recipes/9044?section= ). This one is vegan but I decided to alter it to suit my tastes. The following recipe is a fusion of the two differen recipes into my own very own Island Banana Bread:
2 c. White Whole Wheat Flour
1/4 c. Soy Flour
2 tbsp. Dried Buttermilk Powder
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt
1/4 tsp. Nutmeg
1 c. Diced Dried Pineapple (or other dried fruit: dates, apricots, etc.)
1/2 c. Raisin Puree (or prune puree)
1 1/2 c. Mashed Ripe Bananas
1/2 c. Packed Brown Sugar
1 tsp. Rum
3/4 c. Orange Juice
1/3 c. Shredded Coconut
1. Preheat oven to 350F and prepare a 9x5" loaf pan with canola oil.
2. Combine & set aside: white whole wheat flour, soy flour, dried buttermilk powder, baking powder, baking soda, sea salt, and nutmeg.
3. Mash together raisin puree and bananas.
4. Beat in: brown sugar, eggs, rum, and orange juice.
5. Stir in flour mixture all at once, stirring gently to combine.
6. Fold in pineapple.
7. Pour batter into pan and sprinkle with shredded coconut, pressing it down gently into the batter.
8. Bake til knife inserted into the center comes out clean (about an hour).
The result was a beautiful banana loaf, laden with sweet bits of tender pineapple and decorated with a toasty coconut crust.