Whew! Who knew there could be so much going on in one loaf pan?! It sounds like loaf-madness but I swear, it all works together. The raspberries are juicy and tart, the banana is sweet and mellow, and the vanilla ties it all together. The glaze really brings it home, with a sweet lemon-coconut finish.
Please let it be a testament to how delicious this was that I do not have a picture of the finished product. We had a full house and before I knew what was happening the entire loaf had vanished. It is on the menu for breakfast later this week, so I’ll try to update with a picture of the fully-baked loaf. Or you could just make it yourself… 😉 It’s a great way to use up over-ripe bananas that would otherwise be tossed out (or composted)!
Now let’s get baking!
Vanilla Raspberry Banana Bread with Lemon-Coconut Glaze
Prep Time: 15 minutes
Cook Time: 1 – 1.5 hours
Keywords: bake bread breakfast snack dessert kosher low-sodium nut-free soy-free vegan vegetarian banana raspberry vanilla lemon Easter Super Bowl Thanksgiving American
Ingredients (1 loaf)
For the bread:
- 2 c. whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. flax + 1/4 c. water (for your flax egg)
- 4 ripe bananas
- 1/2 c. sucanat
- 1/2 c. almond milk
- 2 vanilla beans, scraped
- pinch of nutmeg
- 1 c. fresh or frozen raspberries
For the glaze:
- 1/2 c. confectioner’s sugar
- juice of 1/2 a lemon
- 1/4 c. finely shredded coconut
For the bread:
Preheat your oven to 350 and lightly grease a loaf pan.
Whisk together the flax and water to make your “flax egg.” Set aside.
In a large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a smaller bowl, mash the bananas (I used a fork) until gooey. You can leave it chunkier if you want some banana chunks in the final product, but it should still be pretty mushy.
Add sucanat, almond milk, flax egg, and scraped vanilla to the mashed banana and mix thoroughly.
I picked up my beans at the Farm Market for a dollar a piece. One dollar per bean– insanity! If you can’t find reasonably priced vanilla beans, a teaspoon of vanilla extract will also work. Though I do recommend hunting down cheap vanilla beans- you can even get crafty and make your own vanilla extract!
Add the wet ingredients into the dry and mix until just combined.
Fold in your raspberries. I froze mine because they were VERY ripe and I thought they’d bleed too much, but feel free to use whatever you have on hand!
Pour batter into your loaf pan and bake for 50 minutes to an hour. Mine actually required an hour and a half, but I suspect my oven thermometer is off. Loaf is done when a knife inserted comes out clean.
While your loaf is baking…
Make your glaze:
Combine sugar and lemon juice in a small bowl. Whisk until desired consistency is reached, adding more lemon juice as is necessary. Fold in shredded coconut. For added flavor, toast the coconut lightly in a pan over low heat until fragrant, and then add to the icing. Set glaze aside until loaf is finished baking.
Back to the loaf…
When the bread is ready, remove from oven and pour glaze in an even layer over the top.
Let cool for a few minutes before slicing. Slather with Earth Balance or chia jam and enjoy!
Like I said, no pictures of the loaf post-bake, but I assure you it is tasty. It’s also extremely versatile- virtually any berry or soft fruit would work here. Figs, for example. A friend of mine graciously invited me to come over and grab some (tons!) of the figs off of her fig trees yesterday…