You guyssssssss. I’ve made so many banana breads over the last few days. Sometimes I wish I could end baking but when I have the desire to, I simply can’t end. I believe I’m an addict.
Because of my cooking urges, I’m often up late at night; however I do not get the chance to photograph the recipe since it’s dark and because I’m a little bit of a perfectionist. But occasionally I just need to share a recipe along with you right away so I took these photos with my iPhone… hope you don’t mind!
This coconut oatmeal banana bread is merely fantastic. I’ve made it twice over the past two days and my sweetheart definitely adores it. Small does he understand it’s healthy! Hehe I earn the best girlfriend award.
To keep the bread on the lighter side, I used oats, minimal sugar, coconut milk, and greek yogurt. There’s a little more than a tablespoon of coconut essential oil in the entire recipe! In case you have almost any issues regarding where by along with the best way to employ stuffed zucchini boats no cheese, you’ll be able to contact us at our web site. For a little indulgence, I added mini delicious chocolate potato chips and coconut because who doesn’t love a little chocolate?
The sprinkle of coconut is wonderful on top since the coconut toasts once the bread bakes.
If you wish to make it even healthier, try replacing some or all the flour with whole wheat grains pastry flour or white whole wheat.
Skinny Delicious chocolate Coconut Oatmeal Banana Bread
1/4 teaspoon cooking soda
1 1/2 tablespoons coconut or olive oil
2 teaspoons vanilla extract
extra coconut flakes and delicious chocolate chips, for sprinkling
Preheat oven to 350° F. Grease a 9 inches loaf skillet with nonstick food preparation spray.
In medium bowl whisk collectively flour, oats, baking powder, baking soda, cinnamon and salt; set aside.
In large dish, beat collectively mashed bananas, darkish sugar, oil, vanilla, and egg whites until well combined. Mix in greek yogurt and coconut milk.
Add dried out ingredients towards the moist, and mix until simply combined. Gently flip in coconut flakes and chocolates potato chips. Sprinkle a tablespoon or two or delicious chocolate chips and coconut together with the loaf of bread, if preferred. (I love it as the coconut gets toasted if you bake it.) Pour batter into ready loaf skillet and bake for 45-60 minutes or until knife comes out nearly clean with a few crumbs attached. Cut into 15 slices and enjoy!
Feel free to substitute fifty percent of the flour for whole wheat grains. Just add another tablespoon of dairy.
can this be produced with gluten free of charge flour
in that case, which kinds would you recommend using and just how much of each
I am baking this now, as I type. Can’t wait! I’ll allow ya know how as it happens.
Also, I believe the quantity of salt was inadvertently omitted. I bake quite often, so, I eyeballed the total amount.
therefore i hope someone might help with the changes