This post is a partnership between Almond Breeze Almondmilk and myself, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands I love and make Very Culinary possible!
And aaaaway we go! The kids are back in school.
But last week was fun time – seeing their new desks, reuniting with old friends, getting school supplies.
Now it’s go time. Reading logs and homework. And cereal every morning << real life.
So for the first few days, I decided to really embrace everyone’s excitement and cheerfulness by rolling out breakfasts that are usually reserved for the weekend. Because, let’s face it. From here on out, I’m going to get tired and cranky in the morning.
Day one: eggs, sausage links, biscuits. Day two: pancakes. Day three: this banana bread.
Bananas are probably my kids’ least favorite fruit, so their lack-luster reactions upon me hyping up this bread, was not a surprise. But I knew they’d love it, because they both will eat anything with coconut.
With a mix of white and whole wheat flours, and almondmilk in place of buttermilk, this is actually, dare I say, a healthier banana bread. But you don’t lose anything in flavor!
Trevor can attest to that – he even devoured the portions without the glaze. That’s saying a lot.
Serve up a slice with some almondmilk on the side, for an even better treat!
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 small bananas , mashed (about 3/4 cup)
- 1/2 cup brown sugar
- 1/3 cup Almond Breeze Almondmilk Vanilla Almond Coconut unsweetened
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons sliced almonds
- 2 tablespoons sweetened shredded coconut flakes
- 1/2 cup powdered sugar
- 1 tablespoon Almond Breeze Almondmilk Vanilla Almond Coconut unsweetened
Preheat oven to 350 F. Coat a loaf pan with nonstick cooking spray.
In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt.
In a small bowl. whisk together the mashed banana, brown sugar, egg, almond milk, and oil.
Add wet ingredients to the dry ingredients; stir until moistened.
Spoon batter into prepared loaf pan. Sprinkle the almonds and coconut flakes over the top. Bake for 30-35 minutes, or until toothpick near the center comes out clean.
Remove from oven and allow to cool. Cool completely on a wire rack.
Optional glaze: combine the powdered sugar and 1 tablespoon almondmilk to make a glaze; drizzle over the top if desired.
(adapted from BHG)