A friend of mine sent me the link to a Banana Cake Recipe which she said was so good that when she made it for a friend of hers, she ate the whole cake before the friend even had a chance to try it! That was a good enough reason for me to gather together the ingredients and try a version of the recipe for myself.
I adapted the recipe, slightly, substituting the buttermilk with coconut milk and the sugar with Rapadura – a nourishing sweetener full of vitamins and minerals.The resulting Banana and Coconut Bread is moist and sweet and was adored by the whole family.
Breakfast usually consists of cereal in our house. For October Unprocessed I’m going to be trying out different breakfasts, with the goal being to be to permanently rid our house of cereal. So, over the past week I have made this recipe twice and experimented with serving it to the family for breakfast. Even though October Unprocessed hadn’t started yet, I was motivated and started this little endeavor early!
The boys LOVED the Banana and Coconut Bread in a Muffin Tin Meal, along with strawberries and yoghurt. They dipped both the banana and coconut bread and strawberries into the yoghurt, which I also sampled and found it to be a delicious combination. They also enjoyed the Banana and Coconut Bread on it’s own as a special treat.
Banana & Coconut Bread Recipe
Adapted from Exclusively Food – Banana Cake Recipe
100g Unsalted Butter
1/2 Cup Rapadura Sugar (where to find rapadura)
1 Cup Mashed Bananas (2 Medium Sized Bananas)
1 teaspoon vanilla extract (where to find vanilla extract)
2 Eggs
160ml Coconut Milk (where to find coconut milk)
2 Cups Unbleached Plain Flour (where to find unbleached plain flour)
2 teaspoons Baking Powder (where to find baking powder)
1/2 teaspoon Bicarb
Pinch of Salt
1. Preheat the oven to 180°C/350°F and grease a loaf tin.
2. In a food processor, combine together the butter, sugar, mashed bananas, vanilla, eggs and coconut milk for a minute or two until well combined. You may need to turn the food processor off a couple of times to scrape down the sides.
3. Sift together the flour, baking powder, bicarb and salt.
4. Pour the flour mixture over the banana mixture in the food processor and mix briefly, until a smooth batter forms.
5. Pour the batter into the prepared loaf tin and place in the preheated oven for 40 to 50 minutes or until cooked through.
This is the best version of Banana Bread I’ve tasted – the coconut milk bring an incredible flavor to the bread that makes it irresistible! Share your favorite Banana Bread Memory!
More Yummy Recipes:
Carob Banana Milkshake
Pumpkin Pie Bread
Zucchini and Banana Muffins
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