moist & subtle coconut brings something new to the banana bread party.
now, banana bread is a family affair for me.
my mom has a classic recipe memorized and has been perfecting it since I was a kid.
i still love a lightly toasted slice in the morning with a little butter and jam. these days i have it with my bowl of greek yogurt.
and continuing the long standing family joke: I don’t stick to the classic in my kitchen and have made many different variations.
today’s recipe is one I’ve made a few times with consistent crumbly scrumptious results.
i first tried the recipe when i had half a can of coconut milk leftover from making coconut rice for 2.
so conceivably you could make a double batch and use the full can of coconut milk
kitchen tip: shake the coconut milk can before opening it- especially when not using it all at once. the fat (i think) separates from the liquid so a good shake wakes everyone up.
(i’ve made a mess stirring a full can of separated coconut milk more times than i can count)
happy baking! #getinthekitchen
- ½ C vegetable oil
- 1 C sugar
- 1 egg
- 2 tsp vanilla extract
- 2½ C AP flour
- 1½ tsp baking powder
- 1½ tsp baking soda
- 4 ripe bananas, mashed
- 1 C coconut milk
- 1 C coconut shredded coconut
- preheat oven to 350 degrees F and spray grease 9x5 inch loaf pan
- in stand mixer, combine oil and sugar then add egg and vanilla and mix thoroughly
- in separate bowl, combine flour, powder and soda.
- in another separate bowl, combine banana and coconut milk
- starting and ending with dry ingredients, alternately mix in wet and dry to the stand mixer
- remove bowl from stand and fold in coconut flakes
- pour batter into prepared pan
- bake for 1 hour to 1 hour 15 min until toothpick in center comes out clean
- cool completely in pan
- run a table knife around the loaf edge and turn loaf out of pan
- slice and enjoy
- wrap loaf in saran wrap or store loaf (or slices) in air tight container at room temperature for about 5 days.