Yesterday was my dear friend Lakshmi’s 30th birthday. We exchange numerous emails back and forth every day about what we’re eating, making for dinner, or dreaming about baking up on weekends. I don’t remember which of us found this coconut pineapple vegan banana bread, but once we did it became the master project for her birthday dinner. Unfortunately, I didn’t leave it in the oven long enough and the middle was still mushy. Let’s hope the toaster can correct for that. Happy Birthday Lakshmi!
2 large or 3 small very ripe bananas
1/4 cup crushed pineapple, drained
1/4 cup canola oil
1/2 cup plus 2 tablespoons sugar
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
generous pinch of ground ginger
pinch of allspice
1/2 cup sweetened shredded coconut
Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.
In a large mixing bowl, mash the bananas really well. Add the sugar, pineapple, and oil and whisk briskly to incorporate.
Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.
Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.