Coconut & Ground Hazelnut Banana Bread

This banana bread is a little different. It�s not that super banana-y bread you�re used to. It doesn�t have chocolate chips in it. But, it could. I mean. It should, right? Note to self.

I don�t trust banana bread that comes out of other people�s kitchens. I know this is weird, but it�s my life. Same thing with deviled eggs and tuna sandwiches. Until about a year ago, I never ate a tuna sandwich that was made by someone other than my mom, my sister, or myself. And then I gathered up my courage and ordered a tuna sandwich from a little store/caf� a few blocks from my apartment, and I loved it, and I ordered it like it was going out of style�which it was, because now that store/caf� has closed.

I also hate it when people say �tuna-fish sandwich.� That�s like saying you�re eating a chicken-bird sandwich, or a beef-cow burger. Sorry, I digress. We�re not here to talk about tuna. Or chicken or beef.

We�re here to talk about banana bread. This one is heartier than most, with earthy whole wheat and hints of nutty-coconutty goodness throughout. It�s not overly sweet�less of a snack bread, and more of a breakfast bread. In fact, I think its best sliced thick, toasted, and slathered with a bit of butter and sea salt, served with a cup of coffee or tea. Evan likes it because it�s nutty without having distinguishable nut pieces (I�m a big fan of nuts in baked goods, but I know I�m in the minority here), and because, as he put it, it�s not as mushy as some.

I like it because quick breads are my jam, and I typically have everything on hand to make it. And it tastes real real good. And, it came out of my own kitchen. So� there�s that.

Coconut & Ground Hazelnut Banana Bread

3 ripe bananas, mashed

2 eggs, beaten

2 tablespoons sour cream or Greek yogurt

1.5 cups whole wheat flour

1/2 cup finely ground hazelnuts/ hazelnut meal

1/2 cup sugar

1 teaspoon salt

1 teaspoon baking soda

1/2 cup desiccated coconut (unsweetened, dried, and shredded)

Preheat oven to 350 degrees and grease a standard loaf pan.

Stir together bananas, eggs, and sour cream. Add remaining ingredients, and stir until combined. Scoop batter into loaf pan and bake for 50 minutes to an hour. Serve warm, room temperature, or sliced and toasted. 

Whole Wheat Hazelnut & Coconut Sticky Buns

Before I tell you about these amazing sticky buns, I have to throw in a quick little celebratory �GO HAWKS!� We�re Super Bowl bound!! So. Pumped.

You know what else I�m pumped about? THESE STICKY BUNS.

When it comes to sweet rolls, I�m a novice. I�ve only made cinnamon rolls once (actually, a friend made them, I helped), and this was my first time with sticky buns. It�s not that I�m afraid of yeast�I make my own pizza dough all the time. But for some reason, I�ve just never cared about cinnamon rolls or sticky buns. As much as I love baked goods, these have never been my go-to.

But that�s all changing now. These whole wheat sticky buns rocked my world. I mean, aside from the fact that they took an entire freaking day to make. How would you ever serve these for breakfast? I started at like 11AM, and between all the mixing, rising, rolling, rising, baking�I finally had hot baked buns at 3:30PM. All day. 

I saw this recipe in the latest Martha, and for some reason, I just had to make them. But, I�m impulsive, and didn�t check my cupboards before getting started. So I made some changes based on what I had on hand, which I think worked out for the better! Seriously: how can coconut and ground hazelnuts EVER be a bad idea?  Also, I added ground flax seeds, which are full of good-for-you Omega 3s� so this is basically health food. You might as well be eating a filet of grilled salmon, ya know? Add that to the nutty earthiness of whole wheat, and buttery, gooey, not-too-sweet filling... these are insane.

So, the next time you have a full day set aside for a baking project, here�s what you�re gonna do. 

1. Whip up the dough, set it aside to rise.
2. Go to the gym, crank up the CCR (oh, am I the only one who works out to Proud Mary?), and get your work-out on.
3. Roll out the dough, spread it with buttery brown sugar goodness, douse it with coconut and ground nuts, roll and slice. Set aside to rise.
4. Take a nice long shower� you even have time to shave your legs. Throw in some laundry, watch an episode of GIRLS. Preheat the oven.
5. Put the buns in the oven (literally, the buns� in the oven). Watch another episode of GIRLS.
6. Remove buns, cool, eat.

See? That was easy!

Whole Wheat Hazelnut & Coconut Sticky Buns

Adapted from Martha Stewart

Plan ahead, these take several hours and two rounds of rising. You can buy pre-ground flax seeds from Bob's Redmill (at most grocery stores), or grind them yourself. Also, I used hazelnuts, but any nut will work!

Dough

Butter for brushing bowl & cake pan
2 tablespoons unsalted butter, melted and cooled
1 1/4 cups whole-wheat flour
3/4 cup all-purpose flour
2 tablespoons ground flax seed
1 1/8 teaspoons active dry yeast
1/2 teaspoon salt
2 tablespoons packed light brown sugar
1/2 cup warm water
1 egg, beaten

Filling

1 stick unsalted butter, softened
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1/3 cup ground hazelnuts (also try pecans, almonds, etc)
1/4 cup unsweetened dessicated coconut (you can also used regular shredded, which will be a bit more moist)

Lightly brush a medium bowl with butter and set aside.

Make the dough: Combine dough ingredients in bowl of stand mixer with dough hook. Mix on medium-low speed (scraping sides and bottom of bowl once) until dough is smooth, about 5 minutes. Transfer dough ball to the buttered bowl and cover with plastic wrap. Let rise in a warm place until doubled in size (about 1 -1.5 hours, depending on how warm your house is).

Make the filling: Brush a 9-inch round or 8x8 square cake pan with butter and set aside. Stir together butter, brown sugar, cinnamon, and salt until smooth and fluffy. Spread half of mixture evenly in the bottom of the cake pan.

Transfer the dough to a lightly floured work surface. Gently roll into a 10x14 inch rectangle. Spread remaining brown sugar/butter mixture on top, leaving a 1/4-inch border on sides. Sprinkle evenly with ground nuts and coconut.

Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 10 pieces. Place pieces in pan cut-side down, spaced evenly. Cover with plastic wrap and let rise in a warm place until buns are almost doubled in size, about 1 to 1.5 hours.

Preheat oven to 350. Bake until buns are golden brown and filling is bubbling up the sides, about 25 minutes. Let cool in pan on a wire rack for 10-15 minutes. Invert upside down onto a serving plate (hold plate against pan, and carefully flip). Scrape any leftover topping out of pan and onto buns. Serve warm.