Sunday, July 24, 2011

Banana Coconut Cocoa Coffee Bread

2 1/4 Cups Wholegrain Flour
1 TBSP Baking Powder
2 TBSP Ground Flax Seed
2 TBSP Natural Raw Wheat Germ
1 TBSP Ground Cinnamon
1/4 TSP Baking Soda
1/4 TSP Freshly Ground Nutmeg
1 TBSP Natural Unsweetened Cocoa Powder
2/3 Cup Splenda
1 Cup Unsweetened Shredded Coconut Flakes For Batter, + 1/4 Cup More or Less For Sprinkling
2 Ripe Bananas Smashed
4 Oz Unsweetened Applesauce
1 TBSP Vanilla Extract
3 TBSP Egg Whites
6-8 Oz Plain Decaf Coffee Chilled Overnight
2/3 Cup Unsweetened Coconut Milk
2 Bowls
1 Bread Loaf Pan
Parchment Paper

Preheat Oven to 350
Line Bread Loaf Pan With Parchment Paper Leaving Extra on Sides & Set Aside

Add Ripe Bananas Into 1st bowl And Smash
Add Applesauce, Egg Whites, Vanilla Extract, & Coconut Milk to 1st Milk And Mix To Blend
Add All Dry Items to 2nd Bowl & Whisk
Pour Wet Items Into Dry Item Bowl And Mix
Add in Coffee And Mix

Add Batter To Bread Loaf Pan Lined With Parchment Paper
Sprinkle Coconut Flakes Evenly Over Entire Loaf To Have Toasted Coconut on Your Bread
Freshly Grate Nutmeg On Top of The Coconut Flakes

Bake at 350 Till Fork or Knive Comes Out Dry Anywhere From 1 Hour to 1 And Half Hours

Ready To Bake

Remove The Whole Loaf By Grabbing the Side of The Parchment Paper. No Mess in Loaf Pan to Clean.
Cool 1-2 Hours Before Slicing
Freeze Extra Up to 3 Months

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