Banana Bread With Coconut Milk

Banana Bread With Coconut Milk

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Coconut Banana Bread Will Cook For Smiles
Coconut Banana Bread Will Cook For Smiles from www.willcookforsmiles.com

Who doesn’t love a warm slice of banana bread? It’s a classic comfort food that’s perfect for breakfast, snacks, or even dessert. But what if we told you that you could take this classic recipe to the next level with just one ingredient? That’s right, we’re talking about coconut milk. By swapping out regular milk for coconut milk, you can add a tropical twist to your banana bread that will transport you to a beachside paradise. So let’s get baking!

Ingredients

  • 3 ripe bananas, mashed
  • 1/2 cup coconut milk
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, mix together the mashed bananas, coconut milk, white sugar, brown sugar, vegetable oil, and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Stir in the shredded coconut.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Nutritional Information

One slice (1/12th of the loaf) of this banana bread contains:

  • Calories: 250
  • Total Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 2g
  • Sugars: 22g
  • Protein: 2g

Cooking Time

This banana bread takes about 15 minutes to prepare and 50-60 minutes to bake, for a total cooking time of 1 hour and 15 minutes.

Equipment

  • 9×5 inch loaf pan
  • Measuring cups and spoons
  • Bowls
  • Whisk or electric mixer
  • Spatula
  • Toothpick or cake tester
  • Wire rack

Serving Suggestions

This banana bread is delicious on its own, but you can also try serving it with a dollop of whipped cream, a drizzle of honey, or a sprinkle of chopped nuts. It’s also great with a cup of coffee or tea.

Variations

If you want to mix things up, try adding some chocolate chips, chopped nuts, or dried fruit to the batter. You can also experiment with different types of flour, such as whole wheat or almond flour.

Substitutions

If you don’t have coconut milk, you can use regular milk or any other plant-based milk. You can also substitute the vegetable oil with melted butter or coconut oil.

Storage

Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices of banana bread for up to 3 months.

Tips

  • Make sure your bananas are ripe and mashed well for the best flavor and texture.
  • Don’t overmix the batter or your banana bread will be tough.
  • Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Notes

This recipe makes one 9×5 inch loaf of banana bread, which serves 12 people.

Frequently Asked Questions

Can I use frozen bananas?

Yes, you can use frozen bananas in this recipe. Just make sure to thaw them completely and drain off any excess liquid before mashing them.

Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut in this recipe, but you may want to reduce the amount of white sugar to compensate for the added sweetness.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by substituting the white sugar with a vegan-friendly alternative, such as coconut sugar or maple syrup, and using a plant-based milk and oil.

Personal Thoughts and Summary

This banana bread with coconut milk is a delicious twist on a classic recipe that’s perfect for anyone who loves tropical flavors. The coconut milk adds a subtle sweetness and richness to the bread, while the shredded coconut adds a bit of texture and crunch. I love serving this banana bread with a cup of coffee or tea for breakfast or as a midday snack. It’s also a great way to use up ripe bananas that might otherwise go to waste. Give it a try and let us know what you think!

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