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Ingredients
- 1/2 cup coconut flakes, unsweetened (I used sweetened)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1 large egg, lightly beaten
- 3 tablespoons brown sugar, firmly packed
- 12 ounces banana, ripe
- 1 cup light coconut milk
Details
Servings 16
Preparation
Step 1
1. Preheat oven to 350F. Spray a 9x5x3-inch standard loaf pan with nonstick cooking spray. Toast coconut flakes in a small nonstick skillet over medium-high heat, stirring frequently, until flakes are fragrant and golden, about 4 minutes. Immediately remove from heat and transfer to a small plate to cool.
2. Sift dry ingredients into a medium-sized bowl and set aside.
3. In a large bowl, whisk egg and sugar until sugar is dissolved. Shake can of coconut milk before opening. Whisk in coconut milk and banana until well-blended. Gradually add dry ingredients to wet ingredients, stirring with a wooden spoon, until just moist.
4. Pour into the prepared loaf pan. Sprinkle with the toasted coconut and gently press coconut into the batter. Bake for 55 to 60 minutes or until a wooden toothpick inserted into the center pulls out clean. Let cool in pan for 10 to 15 minutes. To remove from pan, insert two spatulas in between the loaf and the sides of the pan. Carefully lift loaf and transfer to a wire rack to cool completely.
Notes: He described it as a spicy banana bread that was really moist. So, if you're looking for a banana bread that's a little bit different, you might want to try this - and, heck, it's low-fat to boot!
Just as advertised - spicy and a bit odd-sounding, but delicious! And very moist. I added a bit of the toasted coconut into the batter. Next time I'd add some golden raisins as well. Delicious!
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