When I say fat replacers, you probably know by now that I’m not talking about taking fat out and replacing it with a filler. No, I happen to like fat; real, healthy fat. Such as the kind that comes from coconut oils, grassfed cows, pastured pork and chickens, olive oil and nuts.
I find I no longer identify fat by types, but rather, by source. As a result, I rarely think of saturated, monounsaturated and other long terms I learned in school. Instead, I think natural, healthy fat from an animal or plant, or processed, crap fat (or fat substitute) from a laboratory.
So when it comes to replacing fat, I’m usually replacing one fat for another. In some cases, the new recipe may even have more fat in it than the original. Either way, it all comes down to playing with my food and my recipes. Something that I love to do!
Last week I found myself faced with a variety of ingredients that desperately needed to be used up before they far exceeded their prime.
On the list? Bananas, Greek yogurt and coconut milk.
I first decided on banana chocolate chip bread, and then I decided to replace the butter with yogurt. Then I thought, what the heck, why not add a little coconut milk instead of cow’s milk to the mix.
What resulted was an incredibly thick batter. I didn’t have high hopes that this creation would even be edible.
But guess what! I ended up with some the best quick bread to come out of my kitchen. It baked up and browned nicely. The inside was tender with a slightly chewy crust. The banana, small amount of sugar and yogurt contributed to a slight sweetness that worked pleasantly with the slight bitterness of the dark chocolate
.
The only downfall is that this bread takes some serious baking and careful watching to make sure it is cooked through. But once it is done, you’ll be ready to make it all over again!
Banana Chocolate Chip Bread
1/3 cup demerara sugar
2 eggs
½ cup honey Greek yogurt
1 banana, mashed
¾ cup coconut milk
¾ cup coconut milk
1 tsp vanilla
2 ½ cup white whole wheat flour
1 tsp baking soda
1 tsp salt
2 ½ cup white whole wheat flour
1 tsp baking soda
1 tsp salt
½ cup dark chocolate chips (I used 60%)
Preheat the oven to 350 degrees F. Grease a standard loaf pan.
In a mixing bowl whisk together the sugar and eggs . Stir in the yogurt, banana, coconut milk and vanilla.
Sift together the flour, baking soda and salt. Gradually mix the dry ingredients into the wet batter just until everything is combined.
Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, de-pan and allow to cool completely on a wire rack. Makes 1 loaf, about 12 slices.
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Total fat replacer as well. 🙂 I like light olive oil and that’s mostly because that is what I always have on hand.
Nice quick bread! I’m still trying to work out a pumpkin version that isn’t a dense brick. Ha!
This recipe has been bookmarked! This looks absolutely delicious!
Your bread sounds insanely delicious! Great substitutions! I love everything you put into them.
Isn’t that awesome when things like that happens? The bread looks beautiful and must taste delicious with the coconut milk.
I often use yogurt in muffins instead of oil, and have had great success in doing so. It’s a nice option to have, especially when you might be out of certain things 🙂
I like what you did with this bread
Sounds like a terrific recipe – yummy banana bread!
WOW – this sounds incredible! I love the idea that it has coconut milk too. I kill over anything coconut.
Banana bread is a huge favorite in my house. My recipe uses so much butter and while it tastes delicious one should only eat the tiniest sliver. I will absolutely be trying your recipe next time. I’ve used greek yogurt in a zucchini bread and it was great so I imagine this is tasty too and a worthy fat replacer.
Your bread looks amazing. I have mushy bananas in the fridge and mini dark chocolate chips that I think are going to become muffins tomorrow. 😉
Looks wonderful! Not too sweet. I make all my desserts less sweet. Well, gotta admit, today’s pecan pie is pretty sweet (though less sweet than most). I’m like you–I like to use the best fats.