Weekend Cooking: Banana Coconut Milk Bread

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Thursday night dinner: chicken curry with rice with stirfried cabbage and green beans on the side.
What this meant: Lots of leftover coconut milk. Or to be exact, coconut cream from Trader Joe’s.

We usually pick up coconut milk from the Chinese supermarket (Marina Foods) but ack! there wasn’t any in sight in my pantry. TJ’s is a lot closer and I knew they carry coconut milk. I just didn’t realise it was a ‘lite’ version. If you want to add coconut milk to chicken curry, might as well go all the way, my mother-in-law quipped. And so we bought what is called ‘coconut cream’ (it’s a thickened coconut milk).

Curry tasted great in case you’re wondering!

But I’m here to talk about what I did with that leftover coconut ‘cream’ – a banana coconut milk bread.

The recipe (from Cook Republic) uses coconut milk in place of butter/oil. I’m not sure which would be healthier, but that wasn’t what I was aiming for. I thought it would be something a little different from the usual banana breads.

But it wasn’t as coconutty as I was expecting! Perhaps the use of coconut extract is required for that extra coconutty taste?

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Recipe adapted from Cook Republic
200ml full cream coconut ‘cream’ (I’m sure coconut milk would work fine too)
3/4 cup brown sugar
2 eggs
1/2 tsp vanilla extract (if I had coconut extract I would’ve used it instead)
2 tablespoons honey
3 ripe bananas, mashed
1/2 cup rolled oats
2 cups plain flour
1/4 teaspoon all-spice
1/2 tsp salt
1.5 tsp baking powder
2 handfuls of sweetened shredded coconut

Preheat oven to 350C. Grease with cooking spray and line with baking paper, a 20cm x 10cm loaf pan. Or just use a silicone loaf pan like I did.

Whisk coconut milk, sugar, eggs, vanilla extract, honey in a large bowl until combined.
Stir in the mashed banana, rolled oats, flour, all-spice, baking powder, salt, shredded coconut
Pour into loaf pan
Bake in pre-heated oven for 1 hour until well risen, golden on top and cooked through.
Let cool in pan for a few minutes before cooling on a wire rack.

If you don’t have a nut and tree-nut-allergic child (I do), I’d recommend adding some walnuts. I think it needs a bit of a crunch.

 

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Weekend CookingΒ at Beth Fish Reads is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, beer, wine, photographs

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11 thoughts on “Weekend Cooking: Banana Coconut Milk Bread

  1. Mmmm… I’m game to try this – I have a favorite banana bread recipe, but variations on the theme are always welcome (I ALWAYS have extra bananas)! Thanks for sharing.

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  2. I bet this is would be tasty. We often have a couple of bananas that are getting too ripe. I’ll remember what you said about the coconut flavor and maybe add more coconut flakes.

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