What's one to do when they have a half of can of coconut milk left over from making chicken curry the night before? Make Whole Wheat Coconut Banana Bread of course! It just so happened that MaMa had everything she needed in the pantry to make this scrumptious loaf of bread...and we had the ever-present over-ripe bananas needing to be used up. When MaMa saw this recipe on Cheeky Kitchen you could see the gears in her head start to turn.
Talk about a moist loaf of bread! We savored it for breakfast. MaMa said it was delicious with her morning cup of coffee.
Ingredients for Whole Wheat Coconut Banana Bread:
3 eggs
1/2 c coconut oil, melted
2 very ripe bananas
3/4 c sugar
1 tsp baking powder
3/4 tsp salt
2 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c shredded coconut, less 1/2 cup for topping
1/2 c coconut milk
1 tsp vanilla
Directions: Preheat your oven to 350 degrees. In a large bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, whole wheat flour, coconut, and coconut milk. Mix well.
Pour into a large loaf pan that you've prepared with cooking spray.
Combine the remaining half cup of coconut, with a teaspoon of sugar, and then sprinkle on top of your batter before baking. Bake for 1 hour. Remove and let cool before slicing.
Thanks again to Cheeky Kitchen, from whom we adapted this recipe.
