Cleaned Up Coconut Bread (Dairy-free, Refined Sugar-free)
July 19, 2014
My best friend growing up was Trinidadian. Her grandparents made coconut bread on a regular basis and I adored it. It wasn't something that was made in a German house, and it's remained a favourite of mine over the years.
My friend's grandmother gave me her recipe when I was a child, but this version is quite different. I've changed up most of the ingredients in order to create a recipe that is much healthier, while retaining the same light crumb and deep coconut flavour. If you can, try to find virgin coconut oil that still tastes quite strongly of coconut.
2 1/2 cups whole wheat pastry flour
1 1/4 cup shredded dried coconut
2 1/2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup coconut sugar
2 free-range eggs
1 teaspoon vanilla
1/2 cup coconut milk
1/3 cup coconut oil, melted
1 overripe banana, mashed with a fork
Preheat your oven to 350F and grease a standard bread tin with coconut oil. You can also line it with parchment paper.
In a large bowl, mix the flour, coconut, baking powder, nutmeg, salt, and coconut sugar.
Lightly beat the eggs in a medium sized bowl. Add the coconut milk, vanilla, banana, and coconut oil. Try to add the coconut oil at the last minute because it will quickly solidify once it's mixed into the cold ingredients.
Make a well in the middle of the dry ingredients, then add the wet ingredients and mix just to combine. Spoon the mixture into the bread tin and level it. Bake for one hour or until a toothpick is inserted and comes out clean. Cool in the tin for five minutes before placing on a cooling rack.
Once the bread is entirely cool, wrap it in tin foil or plastic wrap and leave it overnight before eating it. You can eat it fresh but it's so much better if you let it sit over night. My eggs have a deeply yellow yolk and make the bread quite yellow, so yours may look a little different.
This bread freezes fabulously, and it might even be better after it's been frozen!
A quick note about eggs: My mom has a handful of hens who provide the family with eggs. If you eat eggs, please try to find a local farmer who sells eggs collected from free-range, organically raised hens in your area. They are so much more ethical and taste a million times better than the store bought ones.