I buy a lot of bananas with the intention of eating them and then I end up with a lot of pretty over ripe bananas! So I wanted to make a banana bread that had some more flavor than the usual recipes and I wanted to make it eggless. It took a bit of testing and tweaking to make this work because I wanted more banana than whole wheat flour in the recipe. I ended up with a good balance, 3 bananas to 1 cup sprouted whole wheat flour. If you skip the cardamom sugar glaze on top, this bread only has 1/2 cup added coconut sugar. But the sugar glaze and crunchy toasted coconut flakes do add a nice extra crunchy texture and flavor!
I made this recipe vegan by using plant milk and vegan sour cream (Kite Hill brand), but those two can easily be swapped out for dairy milk and dairy sour cream.
It is a quick recipe to throw together in a bowl and pop in the oven, give it a whirl and let me know how it came out!
[lt_recipe name=”Toasted Coconut Cardamom Banana Bread (Eggless)” summary=”A quick easy, egg-less banana bread recipe with a little Indian inspired flavor of cardamom and coconut” total_time=”1H 15M” print=”yes” ingredients=”For banana bread:;3 medium ripe bananas;1/2 cup plant milk or milk of choice;1/2 cup coconut sugar;1/4 cup coconut oil melted;1/4 cup vegan sour cream or regular sour cream;1 tsp vanilla extract;1 tsp baking powder;1/2 tsp baking soda;1 cup sprouted whole wheat flour or all purpose/whole wheat flour;1/2 tsp salt;1/2 cup desiccated coconut ;1 tsp ground cardamom powder;;For cardamom glaze:;3 tbsp plant milk or milk of choice;1/2 tsp ground cardamom;1 cup icing sugar;;For topping:;3/4 cup shredded coconut flakes ” ]1. Stir banana bread ingredients together: Mash bananas with a fork until most clumps disappear. Add in wet ingredients and mix. Mix in dry ingredients one at a time until combined.;;2. Bake banana bread: Pour batter into greased or parchment lined loaf pan (9X5). Bake at 350F for 50-60 minutes. Check in around 45-50 minutes to see if banana bread is near complete. Time will vary dependent on ripeness of bananas. Take load out and let cool.;;3. Toast coconut flakes: Put pan on stove and gas on to medium heat. Add in coconut flakes and stir every 10-15 seconds watching to make sure they do not burn. After about 3-4 minutes flakes should be slightly browned and you should notice nice flagrant toasted coconut smell, they are done! Let cool.;;4. For the glaze: Add milk and cardamom to bowl and mix. Slowly add in small amounts on icing powder. As the sugar mixes in, add a little more in, continuously stirring until mixture is smooth and all the sugar has been added.;;5. Pour glaze on banana bread. Sprinkle toasted coconut flakes over loaf and enjoy!;[/lt_recipe]