Dairy & Soy Free Coconut Banana Bread

 

I’m not too thrilled to include the words ‘dairy & soy free’ with this recipe but I’ve had to eliminate all dairy and soy from my diet because our pediatrician thinks that Piper may have a sensitivity. It’s been 2 weeks that I’ve been off and it wouldn’t be so bad if I didn’t have to cook everything. Don’t get me wrong, I love to cook and eat healthy, fresh meals but with a newborn at home and Austin back at work it’s honestly the last thing I feel like doing! Luckily my family has been spoiling us with meals which has been so helpful and I’ve got a few easy dishes to whip up — my latest fave is a BLT with tomato from our garden and avocado! Anyway – I needed a breakfast treat to enjoy with my coffee after I pump in the morning and found a recipe for coconut banana bread on The Baker Chick that I slightly adapted and it’s SO good. I don’t think I’ll ever make regular banana bread again! So moist and full of flavor, light but filling- the ideal nibble for your mornings! 

Coconut Banana Bread (dairy & soy free)

• 1/2 cup coconut oil
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vanilla coconut yogurt
• 1/2 cup unsweetened coconut flakes (plus more for sprinkling on top of loaf)
• 3 medium bananas, mashed

1. Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
2. In a large bowl, stir together the coconut oil and sugar. Add the eggs and vanilla, and whisk together.
3. In a small bowl whisk together flour, baking soda and salt and slowly stir into the wet ingredients, and gently mix until smooth. Fold in the yogurt, coconut, and bananas.
4. Spread evenly into the prepared pan- sprinkle the top with shredded coconut
5. Bake at 350 degrees F for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

*Recipe adapted from The Baker Chick