Vegan Coconut Loaf
Sometimes you just need an easy snack - and in my opinion that's always a loaf ;) They're pretty darn forgiving and turn out 90% of the time. This Coconut Banana loaf is one that turned out and it's damn delicious.
I adapted the Pecan Caramel Banana Cake from Butter Baked Goods and subbed the pecans for coconut flakes and it was perf!
Here's how to make your moist, soft, sweet, and satisfying Vegan Coconut Loaf:
2 1/2 cups of flour 1 1/2 tsp ground cinnamon
1 1/2 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt 3 large eggs 1 1/2 cups vegetable oil 1 1/2 cups sugar 1 1/2 cups vanilla 1 1/2 cups mashed bananas 3/4 cup shredded coconut Coconut Buttercream 2 sticks of Melt organic butter 2 cups of icing sugar 2 tbs coconut milk *Garnish with large chunk coconut flakes
Preheat oven to 350 degrees. In a bowl of a stand mixer, mix together flour, cinnamon, baking soda, baking powder, and salt. Set aside. In a medium sized bowl, whisk together eggs, oil, sugar, vanilla, and mashed bananas. Slowly add liquid mixture to dry ingredients in stand mixer until just combined. Add the shredded coconut flakes and fold in until just incorporated. Spray a loaf pan and a long rectangular strip of parchment paper so you can easily lift loaf out of tin once cooled. Add batter so there is a minimum 3/4 inch gap from the top (you may have enough for 2 depending on the size - lucky you!) Bake at 350 for 40 minutes or until toothpick comes out clean. Once loaf is cool, mix together vegan butter (which usually already has a coconut oil base) and icing sugar until light and fluffy. Spread on top of loaf and sprinkle big chunky coconut flakes on top. Fini!