What's Baking: Vegan Banana Coconut Walnut Bread

I'm still on my vegan baking kick, and decided to veganize my Mom's banana nut bread recipe. Since I was feeling a little extra adventurous, I also subbed in some whole wheat flour and added in some finely shredded coconut as well. This is the first time I've tried Earth Balance vegan buttery sticks -- which are made from an expeller-pressed natural oil blend including soybean, palm fruit, canola, and olive oils. Palm fruit oil is a bit of a controversial ingredient -- Earth Balance addresses this issue here. I've got to say, the resulting loaf of bread was moist and delicious, and no, Dad, it wasn't as dense as a brick. : )

Vegan Banana Coconut Walnut Bread (printer-friendly version)

makes one large or one medium and one small loaf

2 tablespoons ground flaxseeds

6 tablespoons water

1/2 cup Earth Balance vegan buttery sticks

1/4 cup raw sugar

1/4 cup brown sugar

1/2 teaspoons vanilla

1 cup unbleached all-purpose flour

3/4 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon aluminum-free baking powder

1/4 teaspoon salt

1/4 cup organic finely shredded unsweetened coconut

1/4 cup walnuts, chopped

3-4 uber-ripe bananas, mashed

1. Preheat oven to 350 degrees.

2. Grease (I use cooking spray) one large or one medium and one small loaf pan.

3. In a small bowl, stir together the ground flaxseed and water. Let sit for about 2-3 minutes.

4. Use a stand mixer to cream together the vegan butter and sugars. Add the flaxseed mixture and vanilla and beat well.

5. In a separate bowl, stir the dry ingredients together with a fork.

6. While stirring, alternate adding the dry ingredients and mashed banana to the mixer bowl.

7. Stir in the chopped walnuts by hand.

7. Spoon the batter into the prepared loaf pan(s).

8. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.

9. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.

11. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.

12. Wrap in foil and store in the fridge.