This recipe should have been posted on my blog on Monday itself. Thanks to the bad internet connection, I had to wait for two days more just to click on the "publish" button. But then it is always better late than never isn't it?
Banana is one fruit that you are sure to find on my dining table on any given day. We have the habit of eating a banana everyday after dinner. It so happened that during the last weekend, we dined out a couple of times and we went on a "no banana"phase. As a result, the bananas lost all their prime and my husband was all set to trash them. I hate to see food wasted. At first, I thought of baking the oatmeal banana muffins. But I had already baked them so many times, that it seemed to have lost it's novelty. So I googled for some recipes and I stumbled on this bread on myrecipes.com. I tweaked the recipe a bit to make it egg free as well as to adjust to my pantry requirements. The end result I must say was quite satisfactory. The bread turned out extremely moist and slightly chewy because of the coconut. The use of coconut and coconut milk gives a tropical feel to this bread.
This banana coconut bread can either be served plain or it can be dressed up with some vanilla or lime glaze (recipe for the lime glaze can be found here). It can be served as a dessert or for breakfast or as a quick snack. It takes very little time to put this bread together and it is a definite hit with the kids.
Banana and coconut bread recipe:
Preparation time- 20min
Baking time: 30min
Makes- 1 loaf
All purpose flour- 2 cups
Baking soda- 3/4tsp
Butter softened- 1/4cup
Sugar- 1 cup
Mashed banana- 1-1/4cup
Thick buttermilk- 1/4cup
Coconut milk- 1/4cup
Desiccated coconut- 1/2 cup+ 1tbsp
Vanilla extract- 1 tsp
- Preheat the oven at 180C
- Sift the flour along with the baking soda and salt and set aside.
- In another bowl, cream the butter and sugar well. Add the mashed banana and butter milk and beat well.
- Stir in the coconut milk and vanilla extract and beat until well blended.
- Add the flour mixture and mix gently till well combined
- Spoon the batter into a greased 9X5 loaf pan and sprinkle a table spoon of the desiccated coconut on top.
- Bake at 180C for 40min or till an inserted skewer comes out clean.
- Allow the bread to cool in the pan for 10min. Remove from the pan and cool the bread completely on a wire rack.
This bread will be a part of Nancy's YBR event for the month of October