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Tag Archive: bread

Banana Bread with Toasted Coconut + Chocolate Chips

May 13, 2015 Leave your thoughts Print this page

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Hello everybody! The adventures of a soon-to-be-senior in high school continue, featuring some food, some homework, and lots of tests. This chica just survived her third AP test, word.

What’s new with me? Well, for one, I went to San Francisco to visit some colleges…

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…and while I decided that I think I want to shoot for a really good school on the East Coast first (it’s a secret which one–shh), I had so much fun visiting the West Coast. They also have excellent ice cream out there: pictured above is a scoop of smoked sea salt chocolate and Vietnamese coffee from Humphry Slocombe.

I also got asked to prom (no, not by a cat or a sweet potato), which took place last Friday. I had so much fun dressing up and hanging out with my friends and my date!

 

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I’ve known my friend Jeromy for twelve years now, and let’s just say we’ve come a long way.

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…actually, I think the only differences are that he is now about a foot taller than me, and we changed who was wearing the vest.

Anyway, I was recently inspired to bake some banana bread, since Jeromy and I had a long conversation at a diner after prom about the wonderful ways of bananas. I decided to throw in some coconut and chocolate chips, too, because both of us love those foods. 🙂

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I forgot how much I love making banana bread. It’s so simple to prepare, yet so pretty when you take it out of the oven, and so comforting when you take a bite. The only reason I don’t make it more often is that we never have any extra bananas at my house, considering I’m basically at monkey status when it comes to banana eating…

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Want to know how simple this is? Well, it involves mashing bananas (which I find way too much enjoyment in)…

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…toasting coconut…

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…mixing a bunch of things together in a bowl (there’s no better way to describe that)…

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…then baking and slicing and EATING!

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YASS.

By the way, this banana bread recipe is adapted from the one from Flour Bakery in Boston. I updated it with a healthy twist, because healthy twists are kinda my jam.

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Banana Bread with Toasted Coconut + Chocolate Chips

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 1 loaf

1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of salt

1/3 cup of unrefined cane sugar

1/3 cup of coconut sugar or brown sugar

2 eggs, at room temperature

1/2 cup of refined coconut oil, melted and cooled slightly

4 very ripe bananas, mashed

1/4 cup of almond milk (I love using toasted coconut almond milk)

2 teaspoons of vanilla extract

1-1 1/2 cups of shredded coconut, toasted

1/2-3/4 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.

Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.

Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.

Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.


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So, how do you feel about bananas? (Interesting question, I know, but I have answered so many questions in the past ten days that I need something straightforward.) Leave me a comment here or on Facebook and let me know!

Also, some words of advice before I go: when given a photo booth, go HAM. No, not literal ham. Proof is below.

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Banana Bread with Toasted Coconut + Chocolate Chips

May 13, 2015 Print this page

Bananas. Coconut. Chocolate. Are we on vacation in some warm, tropical place already? Oh well, we’re not…but this banana bread is still delicious and makes an awesome breakfast or snack.

Adapted from Flour’s Famous Banana Bread recipe 🙂

Ingredients

Prep Time 15 min
Cooking Time 1 hr
Total Time 1 hr 15 min
Yield 1 loaf

1 2/3 cup of organic whole wheat flour, spelt flour, or your favorite gluten-free mix

1 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of salt

1/3 cup of unrefined cane sugar

1/3 cup of coconut sugar or brown sugar

2 eggs, at room temperature

1/2 cup of refined coconut oil, melted and cooled slightly

4 very ripe bananas, mashed

1/4 cup of almond milk (I love using toasted coconut almond milk)

2 teaspoons of vanilla extract

1-1 1/2 cups of shredded coconut, toasted

1/2-3/4 cup of mini chocolate chips

Directions

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper and grease well with coconut oil. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk well and set aside.

In a large bowl, whisk together the eggs and sugars until light and fluffy, about 3 to 4 minutes. Carefully whisk in the oil, then add the mashed banana, almond milk, and vanilla extract. Whisk well to combine.

Add in the dry ingredients and gently fold with a spatula. Once no specks of flour remain, add the toasted coconut and mini chocolate chips and fold to incorporate.

Pour the batter into the prepared loaf pan, using a spatula to help you out. Then, place the loaf pan in the middle rack of the oven and bake until a toothpick comes out clean in the center, about 1 hour.

Let the banana bread cool in the pan for at least an hour (preferably two), then transfer the bread from the pan to a cooling rack to come to room temperature. Store in an airtight container for up to 4 days, or slice and freeze for later consumption.


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Loaded Zucchini Bread

October 18, 2013 Print this page

The best bread to have for breakfast or snack in the summertime! Filled with vegetables, fruit, and deliciousness, your stomach will thank you for feeding it this.

Ingredients

Prep Time 20 min
Cooking Time 50 min
Total Time 90 min
Yield 1 loaf

1 medium zucchini

3 large eggs

1/3 cup of coconut nectar (can be substituted with honey or maple syrup)

1/2 cup of unsweetened applesauce or mashed banana

1 teaspoon of vanilla extract

1 teaspoon of apple cider vinegar

1 1/2 cups of blanched almond flour

1 teaspoon of baking soda

1 tablespoon of cinnamon

1/2 teaspoon of ginger

1/4 teaspoon of nutmeg (optional)

1/4 teaspoon of cloves (optional)

3/4 cup of unsweetened shredded coconut or slivered almonds

1/2 cup of raisins

Directions

Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan.

Using a hand grater or a food processor, grate 1 heaping cup of zucchini.

Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.

In the bowl of a stand mixer, beat together the eggs and coconut nectar. When the liquids are homogeneous, add in the applesauce, vanilla extract, and apple cider vinegar. Beat on medium until well-combined.

With the mixer off, pour in the blanched almond flour, baking soda, cinnamon, ginger, and nutmeg and cloves, if you’re using them.

Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.

With a spatula, gently fold in the zucchini, unsweetened shredded coconut, and raisins.

Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes.

Let the bread cool in the loaf pan for at least an hour before removing and slicing.


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Loaded Zucchini Bread (gluten-free, dairy-free, paleo)

August 26, 2013 Leave your thoughts Print this page

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This is a seriously nutrient-packed bread, if there ever was one. You’ve got a massive dose of vitamin C from the moist zucchini, some healthy fats from the tender coconut flakes, and a good amount of potassium from the perfectly sweet raisins. Served warm with a scoop of coconut whipped cream or toasted with a swirl of nut butter, this zucchini bread is excellent for any occasion.

But where did my zucchini come from? Now, this is a special story.

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I captured this beautiful butterfly at Amber Waves Farm in Amagansett, New York, while I picked basket after basket of bright orange cherry tomatoes. The mid-morning sun warmed my back as smells of freshness and summer danced around in the air. Behind me were rows and rows of eggplants, cucumbers, and squashes, all at their peak ripeness.

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In charge of this amazing place are Katie and Amanda, two women whom I have the utmost respect for. For five years now, they’ve been independently running Amber Waves Farm, spending day after day planting, picking, and packing. But they love what they’re doing. They always are upbeat and have smiles on their faces, even in the heat after waking up early. Together, they’ve created an incredible farm focused on learning about the healthiest, tastiest foods in the world: fruits and vegetables.

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When I left the farm, I had at least three or four bags of fresh produce. I couldn’t decide what to take: everything looked just…AWESOME. There were big, fat eggplants and long, skinny eggplants. There were squashes as yellow as a daffodil and squashes in deep shades of green. There was okra, cucumbers, peppers in every color of the rainbow, tomatoes small as the tip of my pinky and nearly as large as my face…oh, and husk cherries.

What’s a husk cherry? They’re my and my mom’s new obsession. They’re neither a tomato nor a grape, nor really a tomatillo, either. They’re ready when—get this—they fall on the ground, and to harvest them, you’ve gotta get down on your knees and DIG! The result is so worth it, though: you peel back the husk, pop the pale yellow fruit into your mouth, and experience revelation. It’s crisp and the slightest bit juicy, but not watery at all. It has notes of nuttiness, like a hazelnut, a little sweetness, and just a touch of tart. I’ve never had anything like it.

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Did I mention they have chickens there, too? And look at what they’re eating: REAL. FOOD. Do you see any soy? Do you see any mysterious brown pellets? No, they’re eating ZUCCHINI! Praise the schmaltz. 

Speaking of zucchini, the ones from Amber Waves are pretty much the best zucchini I’ve EVER eaten. It’s so good I could eat it raw, which I’ve never been able to do with ones from the supermarket. I was planning on sharing a recipe for zucchini noodles with you guys, but after beholding the ugliness of my last attempt, I decided to make zucchini bread instead.

Good compromise, right? Right? Well, let’s get started.

Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan. Breads, particularly gluten-free ones, love to get stuck to loaf pans, so it’s really important to take precautionary measures. (The first time I made gluten-free banana bread, my dad and I had to use about 5 different kitchen utensils to get it out.)  

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Using a hand grater or a food processor, grate 1 heaping cup of zucchini. Mine was really big, so I wound up just eating what I didn’t use. No biggie.

Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.

In the bowl of a stand mixer, beat together 3 large eggs and 1/3 cup of coconut nectar, honey, OR maple syrup. When the liquids are homogeneous, add in 1/2 cup of unsweetened applesauce, 1 teaspoon of vanilla extract, and 1 teaspoon of apple cider vinegar. Beat on medium until well-combined.

Time for dry ingredients! With the mixer off, pour in 1 1/2 cups of blanched almond flour, 1 teaspoon of baking soda, 1 tablespoon of cinnamon, and 1/2 teaspoon of ginger. You can also add up to 1/4 teaspoon of nutmeg and/or cloves, but my mom isn’t a fan of either, so I just left them out.

Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.

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With a spatula, gently fold in the zucchini, 3/4 cup of unsweetened shredded coconut, and 1/2 cup of raisins. You can also add in chocolate chips, nuts, or your favorite dried fruit for endless flavor combinations!

Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes. (My oven runs cool, so I always have to bake things longer.)

Let the bread cool in the loaf pan for at least an hour before removing and slicing.

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Looking for other recipes that use zucchini? Here are some from around the internet that I want to try!

What is your favorite summer vegetable? Leave me a comment on Facebook and let me know!


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