With the warm summer months rolling in, I love preparing breakfast ahead of time so that I can savor the cool, misty mornings to walk around and explore the outdoors. This moringa banana bread is everything I crave on a balmy summer morning alongside a chilled glass of Moringa Latte. The coconut and pineapple gives off an intoxicating summer essence to the banana bread that just makes you want to dreamily swing in a hammock and read a romance novel. The Moringa frosting helps add an earthy vibe to this sweet bread and the glaze is conveniently made from the leftover pineapple juice. The addition of Moringa to this recipe also helps add some protein to your morning and makes you feel guilty-free about indulging in such a delicious treat.
Feel free to incorporate your own flare into this recipe by adding nuts, raisins or adding a small amount of sour cream to the recipe to make it even more moist.
Ingredients for the Moringa Banana Bread
– 1/2 cup (1 stick) unsalted butter, at room temperature
– ¾ cup brown sugar
– 2 large eggs, room temperature
– 1/2 tsp almond extract
– ½ tsp vanilla extract
– ½ tsp of coconut oil
– 2 very ripe bananas, well mashed
– 1/2 cup well drained crushed pineapple (reserve the juice!)
– 1/2 cup shredded coconut
– 2 cups all purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp Moringa
– 1 tsp Moringa
– 1 cup Confectioners Sugar
– Reserved Pineapple Juice
Directions for the Moringa Banana Bread
1. Set oven to 350F
2. Cream the butter and the sugar in the bowl. Beat in the eggs, one at a time. Blend in the drained pineapple and the mashed banana.
3. Sift in the flour, Moringa, baking powder, soda, salt, and just mix on low speed until everything is blended.
4. Spray or lightly butter a standard loaf pan.
5. Spread the batter evenly into the pan.
6. Bake for about 65-70 minutes, until risen, golden brown, and a toothpick inserted in the center comes out without wet batter clinging to it.
7. Cool on a rack before glazing.
8. To make the glaze, mix the confectioner’s sugar with enough of the reserved pineapple juice to make a spreadable glaze. Add Moringa to taste.