(Vegan) Mocha Coconut Banana Bread

There's something wrong with brains. They convince you that you must have your nails done perfectly everyday otherwise you don't feel right. They make you believe it's the school library's computer's fault that you didn't plug your headphones in properly and everyone was staring at you as you continued to turn up the volume for the Arcade Fire soundtrack whilst remaining completely oblivious. They make you believe that a loaf of banana bread is healthy because it has bananas. All of this seems logical according to brains.

remember this phota?

While this is mostly false in reality, banana bread is still glorious. It is probably to the thing that is whipped out of my kitchen the most. I intentionally buy loads of bananas knowing that they will never be eaten in time thus become brown and nasty. Banana bread likes them that way. 

(Vegan) Mocha Coconut Banana Bread
Adapted from Joy the Baker
 

1 cup mashed very very ripe bananas, about 3 bananas
1/4 cup canola oil
1 tbsp instant coffee dissolved into 1 tbsp of hot water

1/2 cup plus 2 tablespoons brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup sweetened shredded coconut 

2/3 cup milk chocolate chips (or a vegan alternative to make the bread, well, vegan) 

1-2 tbsp cinnamon sugar (optional)

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan. In a large mixing bowl, whisk the bananas, oil, coffee and sugar briskly to combine. Sift the flours, baking soda, and salt in a separate bowl. Dump the dry ingredients into the wet ingredients. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut and chocolate. Transfer the batter to the prepared pan and sprinkle with cinnamon sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely. Slice and lather it in caramel sauce and enjoy!

Fudge Filled Toffee Cookies

I have not given up on these cookies. One thing I can not stand is an unsuccessful recipe. While this recipe was loved by my family, they didn't do anything for me. They had this marvelous name and they just didn't live up to it! The base was not sandy but not chewy. It really lacked in flavour. However, this name deserves a better recipe so never fear, I will come back with a better one. I'm going to try and redo these on the weekend and hopefully I succeed!


Fudge Filled Toffee Cookies

cookies
1/2 cup butter (softened)
1/2 cup sugar
1/2 cup confectioner's sugar
1/2 cup canola oil
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 cup toffee chips, like skor
2/3 cup chopped pecans
2/3 cup flaked sweetened coconut
filling
1 1/2 cups semi sweet chocolate, melted - I used chips
3/4 cup sweetened condensed milk
1 1/2 teaspoon vanilla extract
1/2 to 3/4 cup pecan halves

Mix butter and sugars. Beat in oil, egg and extracts. Combine the flours, salt, baking soda and cream of tartar; slowly add to butter mix. Stir in toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or till easy to handle. Shape dough into 1 inch balls, roll in sugar. Using wooden sugar handle to make indentation. In bowl melted chocolate, milk and vanilla till smooth. Spoon 1 teaspoon into the center of the cookies. Top with a pecan half. Bake for 12 to 14 minutes or lightly browned.