I finally got sick of looking at 5 black mushy bananas occupying prime real-estate in my freezer and set them out to thaw… destine for some banana bread of sort. I scanned through my goto banana bread recipes (most of which use sour cream or butter) and opted to experiment with a vegan version. The result was nice and not to sweet, but dense perfectly moist and layered with some lovely tropical flavors… dark spiced rum, coconut, cardamom, apple, and banana. If you don’t have frozen overripe bananas lurking in your freezer and your using freshly browned ones I would recommend you roast them as your bringing the oven up to temp, to add a deeper banana flavor.
Sift together:
2 cups spelt flour
1 teaspoon baking soda
pinch of se salt
1 teaspoon ground cinnamon
1 tsp cardamom
In a stand mixer blend on medium:
1/2 cup coconut oil
3/4 cup brown sugar
1/2 cup of apple or pear sauce
then add
1 teaspoon homemade vanilla
1/4 cup dark rum
4-5 mashed overripe bananas
To this add your sifted flour mix
and finally toss in
1 cup shredded coconut
Pour into prepared loaf pan and bake at 350 for just over an hour, or until a knife comes out clean, cool and glaze with this lovely vegan coconut icing:
In a stand mixer beat on high:
the solid part of a can of full fat coconut milk (keep liquid for another use)
add to it 1 cup of icing sugar
You’ll end up with a sweet glaze perfect for pouring over a fresh coconut rum loaf.
slice and devour.
