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