Whole Wheat Banana Bread with Cinnamon Streusel

whole wheat coconut banana bread slice

Streusel. I think it makes everything better. You could probably even convince me to eat seafood if it was loaded with streusel. Maybe.

The streusel on this banana bread? It’s a level above other streusel. Like straight from delicious to addicting. The recipe comes from Jessica’s blog How Sweet It Is, and I would say she’s right in saying she’s will not ever make banana bread again without the streusel. I am right there with her!

whole wheat coconut banana bread before baking

whole wheat coconut banana bread slice close

Coconut oil + light coconut milk + all whole wheat flour. This was my first time cooking anything with coconut oil. I know am way late on that train. While I had heard it was pretty mild, I was still surprised at the absence of coconut flavor/smell from the coconut oil itself. The bread itself came together nicely, and you already know how I feel about the topping. I made this twice, and still had just a little piece left for pictures. As for the baking process, I started out with the pan uncovered and added a foil cover around 60 minutes. My bread was done both times at closer to 75 minutes of bake time. Just watch it closely and use the toothpick test to tell when it’s finished.

The worst part? Letting it cool a little before you can dig in. Enjoy!

(Printable Recipe)

Whole Wheat Coconut Banana Bread
Adapted from How Sweet It Is

Ingredients:
1-2/3 cups whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
2 large eggs
1 cup loosely packed brown sugar
1/3 cup canned light coconut milk
1/2 cup coconut oil, melted and slightly cooled
4 over-brown bananas, mashed
1 tsp. vanilla extract
1 tsp. coconut extract

Streusel:
2/3 cup loosely packed brown sugar
1/2 cup whole wheat pastry flour
1/4 cup unsweetened coconut flakes
2 tsp. unsweetened shredded coconut
1/4 tsp. cinnamon
4 Tbsp. unsalted butter

Preheat oven to 325 degrees. Spray a 9×5-inch loaf pan with nonstick spray.

In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, whisk together the eggs and brown sugar until well combined. Add coconut oil and coconut milk. Mix well, although the mixture may not completely come together at this point. Stir in mashed bananas, vanilla, and coconut extracts. Slowly add dry ingredients stirring until just combined. Some pieces of flour throughout the batter are okay.  Pour the batter into the prepared loaf pan.

For the streusel, combine the sugar, flour, cinnamon, and coconut in a small bowl. Cut in the butter and mix with your hands until the butter is mixed in and the mixture is crumbly. You can form larger pieces of streusel by squeezing it together with your hands if desired. Sprinkle the streusel over the top of the banana bread batter. Bake for 75-85 minutes until the center is set, covering the pan with foil if necessary to prevent the streusel from burning (I had to around 55-60 minutes). Remove and let cool for at least 30 minutes before cutting.

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