We recently had a Costco open less than a mile from where we live. It's dangerous. Keep in mind that it's just my husband and me in an apartment that is lacking in kitchen storage space. I make my best effort to stick to my list when I'm there but I easily get distracted by bulk quantities of some of my favorite foods. I often do a couple laps up and down each aisle while I try an talk myself out of the massive bag of dried figs or the two huge containers of organic coconut oil. I usually fail at talking myself out of the purchase and then am left with the challenge of figuring out where to store it all when I get home. Fortunately, it's been near zero temperatures here so I can keep some of my frozen goods on the porch. Unfortunately, our coat closet and guest room closet are now primarily a storage space for large bags of quinoa, cases of canned tomatoes, and boxes of oats. I justify it by telling myself "it's all healthy and nonperishable".
Then there are the perishable goods I usually over buy...the 5lb container of kiwis, the 10lb bag of grapefruit, or the 10lb bag of carrots. This stuff is harder to justify buying in bulk because a lot of times it's harder to finish before it goes bad. I look at it as a way to make sure I'm eating enough fruits and veggies!
Speaking of...this past weekend I had a ton of ripe bananas (purchased from Costco) that needed to be used. I also happened to have my two massive containers of coconut oil. The only logical thing I could think to do was make this vegan Coconut Banana Bread.
Let's talk about this bread for a second. I swapped out the white flour for whole wheat flour to increase the fiber. I used coconut oil instead of butter for a healthier fat. The coconut oil also gives it a rich flavor and mouthfeel. I was able to completely leave out the egg since the moisture from the bananas binds the bread together. Did I mention that it is made in one bowl?!
Bottom line...you should drop everything you are doing and make this bread.
One Bowl Vegan Coconut Banana Bread
Makes 1 loaf
1/2 cup coconut oil
3/4 cup sugar
3 large ripe bananas, mashed (about 1 cup)
1 1/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsweetened shredded coconut
1/2 cup chocolate chips (optional)
1. Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray.
2. Using a handheld electric mixer, cream together coconut oil and sugar in a medium bowl. Add mashed banana and beat at medium speed until well combined.
3. Add flour, baking soda, and salt. Beat at medium-low speed just until combined. Fold in shredded coconut and chocolate chips, if using. Pour batter into loaf pan. Bake for 50-60 minutes until a toothpick or knife inserted into the center comes out clean.
4. Cool on a wire rack in the pan for about 10 minutes. Remove loaf from pan and try to resist slicing off a piece until cooled completely.