Vegan and Wholemeal
What happens when you have a law assignment + Easter chocolate + overripe bananas + desiccated coconut + free afternoon minus any rational thinking?
= The best banana bread in the world.
It’s scientific and you can’t fight science.
My house right now is like an Easter wonderland. There are so many eggs! Every kitchen surface is adorned with colourful piles of rabbits and caramel balls and chocolate freckles. It’s beautiful but it’s so overwhelming! My tongue doesn’t even register sweet anymore: everything just tastes like chocolate.
I put my fancy chocolate Belle Fleur egg to the perfect use this year, making David Lebovitz’ chocolate sorbet. It was so rich and just wow. I’m going to go have some more as soon as I finish writing this.
But what to do with all the little Easter Eggs? I don’t want to hurt any Easter Rabbit feelings, but those little cadbury eggs you get buckets of every year aren’t exactly top quality. They’re kind of overly sweet and chewy. They somehow TRANSFORM when you add them to a banana bread.
They melt into little pockets of Easter flavoured sunshine. I threw in all the little eggs on the counter, which included caramel eggs and white chocolate eggs. All of them tasted awesome! For a completely vegan bread, obviously use vegan chocolate. Bittersweet eggs went in there too and were amaaazing.
I halved the amount of flour the recipe asks for and replaced it with finely desiccated coconut. The bread was softer and denser than normal, and in my opinion much better. The coconut gave the bread a slightly buttery texture? If that’s a thing? Super soft and crumbly and moist. (Mooooist.)
I really recommend making this with your Easter chocolate, even if you have to freeze it for a week or two until you come out of your chocolate coma. I especially recommend making this right in the middle of the time you have allocated to writing your assignment. Trust me, it will make you feel much better.
One Year Ago: Chocolate Brownie Caramel Sandwich Cookies
Chocolate Coconut Banana Bread (Adapted from this recipe)
1 cup (125g) wholemeal or plain flour
1 cup (80g) desiccated coconut
1 tsp baking powder
1 tsp cinnamon
100g chopped up chocolate eggs, or normal chocolate
Preheat oven to 180C (350F) and line a loaf pan with baking paper. Whisk together all of your dry ingredients and set aside.
110g (1/2 cup) brown sugar
110ml (1/2 cup) butter or olive oil, for vegan
2 eggs at room temperature (or 2 tbsp chia mixed with 4 tbsp water)
2 medium bananas, mashed
80ml (1/3 cup) black coffee
Beat together the oil or butter and sugar until fluffy, Slowly incorporate each egg, until combined. Beat in the banana and coffee, then stir in the dry ingredients until just combined. Pour into the tin and bake for 35 minutes (check from this point, it may take longer) until the top is golden brown and a skewer comes out clean. Enjoy!