Vegan Banana Bread with toasted coconut

It seemed inconceivable that Banana Bread could be made to be this delicious without some traditional sugar and eggs. However, the Banana Bread images in Meera Sodha’s cookbook, EAST 120 Vegan and Vegetarian Recipes Bangalore to Beijing were so attractive, I had to try making it. It turned out to be a heavy bread with an intense banana-coconutty flavor!

Yogurt Maple Topping

Before baking and topping the bread with coconut chips, I added a small layer of crushed pineapples to the top of the bread. Then I popped it in the oven. Once the coconuts began to brown, I tented the top of the bread with aluminum foil to prevent the coconuts from burning too much. During the final 15 minutes, I removed the foil.

As an after-dinner dessert, I served it with a side bowl of my homemade yogurt with a swirl of Vermont maple syrup. Guests could drizzle it over the top or just eat it plain if they wanted to stay true to vegan eating.

Meera Sodha’s cookbook, EAST 120 Vegan and Vegetarian Recipes Bangalore to Beijing would make a terrific holiday gift for those who love to cook and bake vegan and vegetarian! It provided me with a whole new world of ingredients and how to use them. The glossy photographs are inspiring! – Best wishes, Carole

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