Recipe: Non-Dairy Banana Coconut Bread

We have kids with allergies. Kid #2 is allergic to everything: cats, dogs, nuts, molds, spores, fungi, dander, you name it. He was allergic to dairy too, but it seems he’s grown out of that one. Now it seems the baby is likely allergic to dairy, or at least extremely sensitive to even traces of dairy from cows.

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I picked up some of this coconut oil from Trader Joe’s the last time I was there. Mr. Karl tells me it’s really good for making popcorn, but my wife doesn’t really care for the flavor. So I’ve been trying to figure out things to do with it. There’s also the issue of overripe bananas, which occurs in our house far less frequently, because it seems that rather than raising children, we actually have an exhibit of some type of yellow-colored primates. As zookeeper, I sustain many perilous injuries at the hands of such beasts, especially when food supplies run low.

I managed to fend off the apes long enough to secure the last two bananas in the house, but unless this bread cools soon, they may decide to tear my arms off.

Banana Coconut Bread (Non-Dairy)

Ingredients:

2 ripe bananas, mashed
2 cups all-purpose flour
1 cup granulated sugar (in this recipe, I used sugar infused with vanilla bean)
1 egg, beaten
1/2 cup coconut oil (warmed slightly so that it is liquid)
1/2 cup soy milk (plain or vanilla flavor should work)
1/2 teaspoon salt, or to taste
1/2 teaspoon nutmeg, or to taste
1 teaspoon baking soda

Preheat the oven to 350F (if you are using an ordinary metal or glass loaf pan) or 325F (if you are using a pan with a non-stick “teflon” surface). Stir all of the ingredients together with a wooden spoon. Adjust consistency to a thick cake batter using some additional soy milk, if necessary. Turn out batter into a greased loaf (or in my case — because I have inexplicably lost my bread loaf pan — into a bundt cake pan). Bake for approximately 50-60 minutes.

If you have no issues with nut allergies, you could add a half cup or so of your favorite chopped nuts. I think the next time I make this, I will add some shredded coconut, and also half a can of crushed pineapple (replacing out a bit of the soy milk).

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