Recipe Ingredients
For the Banana Bread
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup unsweetened So Delicious coconut yogurt
- 1/2 cup coconut oil, melted
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1 banana for decoration
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Handful of grated unsweetened coconut (optional)
For the Meringue
- 5 egg whites
- 1/4 tsp cream of tartar (to maintain egg peaks)
- 75 grams white sugar
Recipe Directions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a medium bowl, add the banana and with a fork and mash it really well. Add coconut oil, vanilla brown sugar, and eggs first, then add flour, and coconut yogurt and mix until smooth.
- Pour the batter into the prepared loaf pan and spread it out evenly. Slice a Banana lengthwise and place on top of the batter, pushing gently to let it sink in a bit.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- To make the meringue: Let eggs reach room temperature then place the egg whites in a clean and dry stand mixer bowl. Whip them until they are glossy and smooth, and add the cream of tartar to help the egg whites hold their peaks.
- Start gradually adding the sugar, 1 tablespoon at a time until fully incorporated and peaks are stiff. Here you can either bake it for 10 minutes on 350°F or use a hand torch to get the job done.
- Place a good gallop of the meringue on top of the banana bread and torch it slightly. Enjoy your Coconut Yogurt Banana Bread!
Ensure your bananas are very ripe for the best flavor. Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
