Vegan Breakfast
Tropical Coconut Breakfast Banana Bread
Coconut and bananas, what a tasty combination! Reminds me of Honolulu and all the flavors of the tropics. I had some bananas that were too ripe to eat, so I whipped up this recipe and pulled out my coconut oil and shredded coconut to make this unforgettable Tropical Coconut Breakfast Banana Bread.

Cut thin slices of the Tropical Coconut Breakfast Banana Bread, coat them with Raw Cashew Cream Cheese, and cut into two triangles. Serve with hot Coconut Pouchong Green Tea and this combination will make feel like you're having High Tea on the Veranda at the Royal Hawaiian Hotel in Honolulu.

Preheat Oven to 350 degrees F.

Ingredients Cake Batter
non-stick spray oil

1/2 cup Mori-Nu Extra Firm Silken Tofu, box-style or

1/2 cup Jarrow's Extra Virgin Coconut Oil

2 large over-ripe bananas measuring approximately 1 cup

1 teaspoon natural vanilla extract

1/4 cup organic lite coconut milk

1 cup organic brown sugar

1/2 teaspoon sea salt

1/2 teaspoon Bob's Red Mill Baking Soda

1 teaspoon Bob's Red Mill Baking Powder

1 1/2 cup Bob's Red Mill Organic Unbleached White Flour

1 cup Bob's Red Mill Organic Whole Wheat Pastry Flour

1 cup raw organic walnuts, roughly chopped

1 cup Bob's Red Mill Organic Shredded Coconut



Ingredients Frosting
1 package organic powdered sugar

1 tablespoon organic coconut extract

1/4 cup organic coconut milk

1/2 cup Jarrow's Extra Virgin Coconut Oil



Tools
2 loaf pans 8"x4"x2" or smaller loaf pans
Cuisinart Food Processor fitted with knife blade
plastic wrap
measuring cups
measuring spoons
spatulas
knife

Preparation
In a Cuisinart fitted with the knife blade, add the tofu, virgin coconut oil and bananas.

Run the Cuisinart till all the ingredients are smooth.

Measure the dry ingredients into the Cuisinart bowl, except the walnuts and coconut.

Pulse the machine about 10 times and then scrape the sides of the bowl.

Pulse another 10 times and then add the coconut and walnuts.

Pulse two more times to incorporate the coconut and walnuts into the batter.

Spray the loaf pans with a non-stick oil spray.

Pour 1/2 of the cake batter into each loaf pan.

Bake for 45 minutes, then test for doneness by inserting a clean toothpick into the center of the cake. If it comes out clean, remove from oven. If it's still sticky on the toothpick, cook for another 10 minutes.

Remove the Tropical Coconut Banana Breakfast Bread from the oven and let cool for 10 minutes, then invert and turn it back over and let cool on a cooling rack.

Clean the Cuisinart work bowl and knife blade.

Dry and put back onto the Cuisinart base.

Prepare the Coconut Drizzle Frosting.

The Coconut Drizzle Frosting
Add the organic powdered sugar and virgin coconut oil to the Cuisinart fitted with the knife blade.

Run the Cuisinart till the oil and sugar are combined.

Add the coconut extract and coconut milk and run till smooth.

Scrape the frosting into another container and cover.

Once the Tropical Coconut Banana Breakfast Bread is totally cool, drizzle over the top of each loaf or over slices on a plate.

Presentation
Tropical Coconut Banana Breakfast Bread makes a great brunch item to take to a party. Arrange thin slices on a beautiful pedestal plate and drizzle the frosting over the top.

I store the extra loaf in the refrigerator wrapped in plastic wrap. Then slices can be toasted or warmed up in a pannini maker. The pannini maker creates a moist version if removed after a few minutes or leave in longer for a crunchier outer surface with a moist interior.

Take a loaf with you when visiting friends. Makes for a great hostess gift.