Not Your Typical Banana Bread

This week in our home school preschool we are studying the letter B. In preparation I bought bananas early in the week last week so that they would be perfect for our cooking segment. I found an unusual vegan coconut maple banana bread recipe over at Honeyed Home that I wanted to try. There is a great shortcut Michelle mentions for ripening bananas if yours are not quite banana bread ready - definately go check out her site.

I tweaked the recipe based on what I had on hand (for example I didn't want to use ALL my bananas, so I added peaches which needed to be used). I also added a maple glaze for extra yumminess. I brought it to share with my bible study ladies, and my kiddos gobbled the remaining leftovers. It was gone so fast, I forgot to get a picture! The girls and I will be making this recipe into muffins in a few days, so I'll update with a pic of those.

Maple Peach Banana Bread

INGREDIENTS:

2 very ripe small bananas

1 cup cooked peaches

2 cups whole wheat flour

1/2 cup almond meal

1/4 cup flax meal

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1/2 cup packed brown sugar

1/2 cup unsweetened coconut milk

1/2 cup organic coconut oil, melted at room temperature

1/4 cup pure maple syrup

1 tsp vanilla

1 tsp apple cider vinegar

Coconut oil spray

GLAZE:

1/4 cup pure maple syrup

1/4 cup powdered sugar

1 Tbsp melted Earth Balance spread

DIRECTIONS:

1) Preheat oven to 350 degrees. Grease a loaf pan with coconut oil spray.

2) In a large bowl, whisk all the dry ingredients.

3) In a food processor blend all the wet ingredients.

4) Add wet ingredients the the dry ingredients and fold until just combined. 

5) The batter will be thick like a brownie batter. Dump the batter into your prepared loaf pan and spread with a spatula.

6) Bake for 45 - 50 minutes or until it is golden brown and passes the toothpick test.

7) Once the bread is completely cool, mix all the glaze ingredients and drizzle on the bread.