After having great results using coconut milk in my Gluten-free Coconut Buckwheat Pancakes last week I started to wonder how else I might use coconut milk in baking recipes. This curiosity, combined with the bananas and cranberries that had been sitting in my freezer for longer than I’d like to admit, gave birth to a new (and highly delicious) idea: Coconut Cranberry Banana Bread. Now, I’m officially hooked on using coconut milk as dairy substitute when baking for both my lactose-intolerant & tolerant friends. It leaves this dairy-free bread recipe moist & rich, with a gentle sweetness and a delicate coconut flavor. I love the relatively low percentage of white flour in this recipe (only 40%) as well as the fact that it calls for no white sugar. I added the maple syrup to give it a little sweetness. Combined with the sweetness of the bananas the results were perfect (I’m not a fan of adding sugar when it’s avoidable–which I’ve found to be most of the time).
Feel free to play around with different substitutions. I think you could safely use a bit more buckwheat flour and less white flour if you’d like. I also listed the yeast as optional. I added it in the hopes of giving this bread a little extra rise, but I’m not sure if it was responsible for any of its height as I didn’t let the dough sit too long to rise before baking. Let me know what substitutions you try and how they turn out!
- 1 cup Stone Ground Whole Wheat Flour
- 1 cup Organic White Flour
- 1/2 cup Organic Buckwheat Flour
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 pinch Instant Yeast (optional)
- 1 cup Coconut Milk ( I like Native Forest because its BPA-free)
- 3 Ripe Bananas, mashed
- 2 Eggs, beaten
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/2 cup Coconut Oil
- 1 cup Fresh or Frozen Cranberries (feel free to experiment with dried as well, but reduce amount to 1/2 cup)
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flours, baking powder, baking soda, salt, and yeast. Stir.
3. Melt the coconut oil to a liquid state. I put mine in the oven at 300° for about 10 minutes.
4. In another mixing bowl, combine the coconut milk, bananas, eggs, maple syrup, and vanilla extract. Once combined, stir in the warmed coconut oil.
5. Slowly add the wet mixture to the dry mixture while stirring. Once fully combined, stir in the cranberries.
6. Pour mixture into a greased 9×5 inch bread pan. At this stage, I let my mixture sit out for about 10 minutes prior to baking while my oven finished preheating. This waiting period may or may not have contributed to the final bread, but I’m including it here just in case.
7. Bake for 1 hour at 350°F.