Banana Bread in Costa Rica

¡Ay, caramba!

We have been in Costa Rica for 3 weeks now and there is not much vegan desserts readily available except in certain touristy towns (ex: Montezuma) or in the capital. So the best way as always is to make your own and adapt to the local ingredients.

I love making banana breads. I usually use chocolate chip and walnuts which I couldn’t find in this remote little village named Coyolito in the province of Guanacaste. We have been staying here at a farm and volunteering in a Moringa tree plantation project.

The kitchen is fabulous and after seeing this spatula I couldn’t resist the urge of making a banana bread !

So here we go, go get some shredded coconut, raisins and pecans!

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Banana Bread in Costa Rica

  • Time: 45 min
  • Difficulty: easy
  • Print

Ingredients

  • 4 medium sized ripe or overripe bananas
  • 1 1/2 cups whole wheat flour or gluten free flour
  • ½ coconut oil
  • 1/3 cup honey or maple syrup
  • ½ tsp vanilla powder or 1 tsp vanilla extract
  • 1/3 cup crushed pecans
  • 1/3 cup shredded coconut
  • 1/3 cup raisins
  • 1.5 tsp baking powder
  • ½ tsp baking soda
  • a pinch of salt (optional)
  • cinammon (optional)

Instructions

  1. Preheat the oven to 180 degree C/375 degrees F.
  2. Grease a  rectangular cake pan with some coconut oil.
  3. Mash the bananas well or puree them with a hand blender.
  4. Add the oil, honey & vanilla to the banana and blend well.
  5. In a different bowl, mix the flour with the baking soda and baking powder.
  6. Pour the flour into the banana mix
  7. Finally, add the shredded coconut, raisins and pecans
  8. Pour the bread mixture into the pan.
  9. Bake at 180 degree C/ 375 degree F for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
  10. Let cool for 10 minutes and remove the bread from the pan.
  11. Slice and serve warm.
  12. If you have any leftover (which I doubt  :)), you can wrap it a cling film or keep in a Tupperware in the fridge.

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