Banana Coconut Loaf
1 cup desiccated coconut
1 cup sugar
1/4 teaspoon baking powder
1-1/2 cups self-raising flour, sifted
1-1/2 cups mashed bananas (about 3 medium-sized bananas)
1 cup coconut milk
1 teaspoon vanilla extract
1. Preheat oven to 350°F. Grease your loaf pan.
2. In a bowl, combine coconut, sugar, baking powder, and flour.
3. In a separate bowl using a fork, beat banana, coconut milk, and vanilla. Pour over flour mixture. Gently stir to combine. Do not overmix. Spoon mixture into pan.
4. Bake for 60 to 70 minutes, or until the center comes out clean with a toothpick.
5. Remove from oven and let stand for 10 minutes in pan. Turn onto a wire rack to cool completely.
*The extra 1/2 banana and baking powder is used as an egg binder. Another form of egg sub. can used in place if you choose.*1-1/2 cups self-rising flour = 1-1/2 cups all-purpose flour + 2-1/4 teaspoons baking powder + 3/4 teaspoon salt
SO HOW'D IT GO?
very good and easy to make just a little bit too sweet and needs to be cooked longer next time gonna try:
3/4 cup of sugar
1-1/2 cup dessicated coconut
cook for 80-90 minutes
The recipe states to bake the bread for 60 to 70 minutes. It started to have that baked done smell at 55 minutes in, so I took it out. It's a bit under-baked, so trust the recipe and leave it in for at least 60 minutes. The coconut flavor was more subtle than the banana flavor. I used a combination of large coconut flakes and the finely grated ones. It didn't seem to do much in terms of texture. I thought the large ones would be crunchy, like nuts, but they weren't. Speaking of which, chopped nuts would taste good in this recipe.
I didn't have self-rising flour, so I used this combination to approximate it:
1-1/2 cup all-purpose flour
2-1/4 teaspoons baking powder
3/4 teaspoon salt
Taking that into account, in the first bowl, I combined:
1-1/2 cups all-purpose flour
1 cup desiccated coconut
1 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt