Tuesday, February 2, 2010

inspired by banana loaf

I rarely follow recipes. Don't get me wrong, I absolutely love browsing recipes on the internet but I'll take them as inspiration and then jazz them up. In baking, I will never put the right kind/amount of sugar a recipe calls for, as I usually find them too sweet. Also, I often eat my baking for breakfast the next day, so a lesser quantity of sugar somehow makes me feel virtuous and healthy.

Inspiration for this recipe came from the Coconut Lover's Cookbook. Originally called Orange Coconut Banana Bread, I didn't add any oranges (didn't have any) and so I substituted with chopped dried black cherries and a couple of squares of 70% dark chocolate, also chopped. Decadent!

1 1/2 c flour
1/2 c grated coconut
1/2 chopped nuts (I used almonds--recipe says walnuts)
1/4 t baking powder
3/4 c sweetener (I used 1/4 c of agave syrup and 1/4 c raw cane sugar)
pinch of salt
1/4 c coconut milk ( I used almond milk)
2 large eggs (I used 1 egg and 1 egg replacement)
1 1/2 c mashed ripe bananas (about 3)
1 1/2 T grated orange rind
1/4 c orange juice concentrate (I added butter instead!!!)

Preheat oven to 350 degrees F. Combine all dry ingredients. Add all the wet ingredients and fruit. Mix until just moist. Pour batter into 8 1/2 x 4 1/2 inch greased loaf pan. Bake for 55 -60 minutes or until knife inserted into center of cake comes out clean.

Chopped almonds. Nutty goodness.

This is the part where a fine line is drawn between virtue and decadence.

Banana turd and dry ingredients.

About to get baked. Oh yeah.

Closeup at breakfast the morning after.

Orange got thrown into the equation finally. I adore blood oranges.

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