Coconut Banana Bread


 

It’s been so long since I published any recipes.  I have to say, I haven’t tried any new recipes as well for a while.  It’s been hectic with a new job and then a lay-off, looking for a job etc.  Finally I thought, I have to get back on my normal life and start cooking and baking.  But I didn’t want to make anything complicated and came up with this banana bread.  I found this recipe in the “Better Homes & Gardens” website and modified a little bit.

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 1 cup mashed banana (2-3 bananas)
  • ½ cup brown sugar
  • 1/3 cup lite coconut milk
  • 1 egg
  • 2 tablespoons cooking oil
  • ½ cup macadamia nuts
  • 2 tablespoons shredded coconut

 

Method:

  • Preheat oven to 350F. line a 9×5 loaf pan with lightly greased parchment paper.
  • Chop ¼ macadamia nuts into fine pieces and chop the other half roughly into big pieces.
  • In a large bowl sift together flours. Mix in baking powder, baking soda, salt and pumpkin pie spice.  Set aside
  • In a separate bowl lightly beat the egg. Add coconut milk, sugar, cooking oil and mix well.  Fold in mashed bananas in incorporate it well into the coconut milk mixture
  • Slowly fold the banana mixture into the flour mixture and mix until just combined.
  • Add dried ingredients in to the banana mixture and mix well.  Do not over mix
  • Add ¼ cup of roughly chopped macadamia nuts and mix
  • Pour batter into the prepared pan. Sprinkle with the coconut and reserved almond and bake for about 50 minutes.
  • Half way through baking, cover the top of bread with an aluminum foil to avoid any browning of coconut and macadamia nuts.
  • Cool on wire rack until it becomes room temperature.
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One thought on “Coconut Banana Bread

  1. KITCHEN April 8, 2017 at 3:53 am Reply

    […] via Coconut Banana Bread — Cook Share and Feast […]

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