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Banana bread is one of my favorite fast and easy breakfast staples. I typically make a loaf on Sunday so I have it ready for the first few days of the work week. This one is one of my favorites and has perfect flavors for the Spring season. Enjoy!!
Ingredients
1 3/4 cup whole wheat flour
1 Tsp. Baking powder
1 1/4 Tsp. Baking soda
1 Tsp. lemon rind, grated
3 large, very ripe bananas
1/2 cup coconut sugar
1 Tsp. Vanilla
3 Large egg whites
1 Tbsp. liquid or melted coconut oil
1/4 cup lemon Greek yogurt
1/3 cup coconut milk
1/2 cup + 2 Tbsp. shredded, unsweetened coconut
3/4 cup fresh blueberries
Directions:
Preheat oven to 350 degrees & line a 9x5 loaf pan with parchment paper.
Sift together the flour, baking powder, baking soda, and set aside in a bowl
Mash bananas in the bowl of a stand mixer then combine lemon rind, coconut sugar and vanilla. Add egg whites and mix till fully combined. Next add oil then slowly add the flour mixture and mix till well combined. Lastly add Greek yogurt, coconut milk and shredded coconut and mix till batter is well combined. fold in blueberries making sure not to mash.
Pour batter into loaf pan, sprinkle and lightly press remaining shredded coconut on top.
Bake for 55-60 minutes or till a toothpick comes out clean and top is golden brown.
Time: 15 minutes hands-on 1 Hour 15 minutes total
Serves: makes 8-10 slices
