Revised recipe (Yellowman's banana lime bread) from "Sundays at Moosewood Restaurant"
(by the Moosewood Collective), 1990. Reprinted with permission.
350 deg. F., approx. 1 hour
Makes 1 loaf
1) Prepare in advance, and set aside:
– 1/2 cup lightly toasted finely grated, UNSWEETENED COCONUT
To toast: Spread coconut in cookie sheet or shallow pan. Broil (not too close to the heat) for about 3 min., stirring several times, till very lightly toasted brown. Watch carefully... the coconut can quickly become too brown.
2) Place in measuring cup:
– 2 T. CANOLA OIL (or softened BUTTER)
– 1 peeled, shredded RED APPLE
– and enough PLAIN SOYMILK to make 1/2 cup in total
3) Pour the above mixture into a big bowl; add and mix well:
– 2/3 cup SUCANAT (or 3/4 cup brown sugar, loosely packed)
– 2 EGGS, slightly beaten (or use 1 egg and 1 flax egg; see note at bottom)
– 1 cup mashed ripe BANANAS ( 2 - 3 bananas)
– 3 T. PLAIN YOGURT (or PLAIN SOY MILK)
– 1 T. FRESH LIME JUICE
– 1/4 tsp. SALT
– 1/2 tsp. GROUND GINGER
– TOASTED COCONUT (see #1)
4) In a separate bowl, combine:
– 1 cup UNBLEACHED WHITE FLOUR
– 1 cup WHOLE WHEAT FLOUR
– 1/3 cup OAT BRAN
– 1/2 tsp. BAKING SODA
– 1 tsp. BAKING POWDER
5) Pour #4 into #3, and mix gently till evenly blended.
Pour into one 9" x 5" x 3" greased loaf pan;
(not glass bakeware)
Bake about 1 hour, or until toothpick or knife inserted in middle comes out dry.
Note: Flax seed egg replacer.
To make the equivalent of 1 egg, combine in small bowl:
– 1 T. finely ground FLAX SEED (use coffee bean blender)
– 3 T. room temp. water
Let sit for about 10 min.; then mix together.
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