Banana-Coconut Bread with Strawberry Glaze


The smell in the kitchen was AMAZING!  All the ingredients coming together was just wonderful, it smelled so good that as soon as it was out of the oven, I had to eat it, I burned myself but it was worth it 🙂

This is what you need:

For the Banana Bread:

3 large ripped bananas

¼ cup of almond milk

¼ cup of melted coconut oil

1 egg replacer (see below)

½ cup of brown sugar

1 tsp. of Vanilla extract

1 ½ cup of whole-wheat flour

1 tsp. of Baking powder

2 tbsp. of shredded coconut

1 tsp. of cinnamon

Pinch of nutmeg

Strawberry Glaze:

1 cup of strawberries

2 tbsp. of water

2 tbsp. of Agave Nectar

Steps:

-To make the egg replacer: Add 3 tbsp. of water and 1 tsp. of flax seed into a small non-stick pot. Let it boil for about 2 minutes. Separate the seeds from the liquid using a colander and let it cool (it will have a thick consistency) this makes approximately 2 tbsp.

-Preheat the oven to 350 degrees, oil your loaf pan coat the pan with a layer of flour to make it easier for the bread to come out.

-Mash the bananas in a bowl and mix in all the wet ingredients including the egg replacer and the sugar.

-In a separate bowl, combine all the dry ingredients, and afterwards mix in with the banana mixture, stir until everything is well combined.

-Pour the batter into the pan and bake for 1 hour.

-To make the strawberry glaze, mash the strawberries with a potato masher, add the water and agave nectar and let it reduce over medium-high heat for about 40 minutes.

Serves 8, approximately 279 cal. per serving

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