Cake for Breakfast: Coconut Banana Bread

Spring is springing! Granted, there hasn’t been much winter here, but everywhere there are new shoots and buds and crazy flowers. The wild plum, redbud, and dogwood trees are all blooming at the same time, well ahead of the Equinox this year. Some of the lilies are already blooming, too. The land is waking up all around us.

I’m always so happy to see winter go.

Last week I broke down, unable to face one more week of oranges and strawberries, and bought 2 huge bunches of bananas. Oh how the children cheered! Only this week, I said. This is a special treat because we’re really trying to only buy local produce in season, I said. Thank you Mom! they said.

That in itself is a lesson of a different kind. Bananas are not forbidden. Buying them is not something to feel guilty about. I am raising children who know that out of season produce, shipped over long distances, is a treat. 

This is a small victory.

Then again, we are weird. Bananas are a special treat while cake for breakfast happens on a fairly regular basis. Bundt cakes full of fruits, vegetables, and fiber make good breakfasts and after-school snacks for kids who need a lot of calories. I increased the banana and decreased the sugar on the original, making this cake pleasantly sweet from the banana and coconut milk. Next time I’ll try to cut the refined sugar altogether and see what happens.

 Coconut Banana Bread

1/2 c cold-pressed vegetable oil (I use peanut or sunflower)
1/2 c demerara sugar
2 eggs
4 very ripe/over-ripe bananas, mashed
1 c coconut milk
1 1/2 c whole wheat flour
1 c all-purpose flour
1 c unsweetened shredded coconut
2 tsp baking powder
1/2 tsp salt

Heat oven to 350. Butter and flour a bundt pan. If you use Baker’s Joy don’t worry, I have no room to judge.

Beat oil, sugar, and eggs until creamy and homogenous. Add banana puree and coconut milk and beat again until smooth and completely mixed. In a separate bowl mix the flour through salt until thoroughly combined. Add dry ingredients to wet and stir with a rubber spatula or wooden spoon until barely combined. Scrape into the bundt pan and bake for 50 minutes. Check the cake with the skewer test. It’s done when the skewer is moist but no crumbs are sticking to it.

Let the cake rest in the pan for 15 minutes on a cooling rack, then turn the cake out carefully onto a plate and let cool for 24 hours before slicing. If you can.

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