Coconut Banana Loaf
So I've been on a coconut kick and wanted to use up what was left of the bag of desiccated coconut still sitting in my freezer...so naturally, I wanted to make a coconut banana loaf (or bread, whichever you like to call it). It was perfect that I had three overripe bananas waiting to be used up - it was like they were calling out to me - "I'm ready to be mashed up and thrown into a bowl with the coconut!", so I obliged.
In this recipe, I wanted a dense loaf that would hold it's shape when sliced and toasted, yet be soft and moist on the inside - so I substituted some of the all-purpose flour with cornflour to make a home version of cake flour. I prefer 'bread' type loaf's to be a little on the dense side to ensure that it does not break apart when you take it out of the toaster, and also not crumble apart when you try to spread 'not-quite-soft enough-yet' butter over it.
What resulted was a 'strong' loaf with a soft interior that rose enough (not the usual bursting above the pan kind of rise) that sliced and toasted wonderfully and held up to the lashings of butter I like to enjoy. It is not too sweet with the lovely natural flavour of banana, a touch of coconut and hint of cinnamon that was sweet, tropical and comforting all at the same time.
INGREDIENTS:
3 very ripe bananas (I used large bananas)
220 grams all-purpose flour (or plain flour)*
20 grams corn flour*
1 tspn baking soda
1 tspn coarse salt (or 1/2 tspn fine salt)
1/2 tspn cinnamon
4 tbsp (1/4 cup) shredded coconut (plus extra for the top)
170 grams (3/4 cup) white sugar
2 large eggs
113 grams (1/2 cup) melted butter
1/2 cup milk (you can use any milk, but preferably full-cream milk. Also, coconut milk will bring more coconut flavour and fragrance to the loaf).
1 tspn vanilla extract
*For cup measurement of the flour: Measure out 2 cups of all-purpose flour, take out 2 tablespoons of the AP flour and replace it with 2 tablespoons of corn flour.
DIRECTIONS:
1) Pre-heat the oven to 160°C (or 325°F)
2) Sift the flour, corn flour, baking soda, salt and cinnamon into a large bowl. Using a whisk, stir the dry mixture several times to ensure the corn flour is well distributed into the flour mixture.
3) In a separate bowl, mash the bananas. Add the eggs, butter, vanilla extract, milk and sugar and with a whisk or electric mixer, mix until all the ingredients are well combined.
4) Add the coconut and mix in well.
5) Add in the flour mixture and mix just until the flour has been fully incorporated.
6) Grease and line a 23 cm x 13 cm (9 x 5 inch) loaf pan.
7) Pour in the batter and level out the top with a spatula. Tap the pan on the table gently a couple of times to remove any air bubbles. Sprinkle the top with the extra coconut.
8) Place the pan on the middle rack of the oven and bake for approximately 50 minutes or until a toothpick test comes out clean. (If the top is getting too toasty before baking is done, cover the top with some tin foil for the rest of the baking time).
If you want to ensure the loaf stays moist - once it is out of the oven, cover the top with tin foil for about 15 minutes before taking the loaf out of the pan and allow it to cool on a rack for at least 1 hour before slicing and enjoying.
Enjoy it toasted with butter and a cup of coffee or hot chocolate! :)
In this recipe, I wanted a dense loaf that would hold it's shape when sliced and toasted, yet be soft and moist on the inside - so I substituted some of the all-purpose flour with cornflour to make a home version of cake flour. I prefer 'bread' type loaf's to be a little on the dense side to ensure that it does not break apart when you take it out of the toaster, and also not crumble apart when you try to spread 'not-quite-soft enough-yet' butter over it.
What resulted was a 'strong' loaf with a soft interior that rose enough (not the usual bursting above the pan kind of rise) that sliced and toasted wonderfully and held up to the lashings of butter I like to enjoy. It is not too sweet with the lovely natural flavour of banana, a touch of coconut and hint of cinnamon that was sweet, tropical and comforting all at the same time.
INGREDIENTS:
3 very ripe bananas (I used large bananas)
220 grams all-purpose flour (or plain flour)*
20 grams corn flour*
1 tspn baking soda
1 tspn coarse salt (or 1/2 tspn fine salt)
1/2 tspn cinnamon
4 tbsp (1/4 cup) shredded coconut (plus extra for the top)
170 grams (3/4 cup) white sugar
2 large eggs
113 grams (1/2 cup) melted butter
1/2 cup milk (you can use any milk, but preferably full-cream milk. Also, coconut milk will bring more coconut flavour and fragrance to the loaf).
1 tspn vanilla extract
*For cup measurement of the flour: Measure out 2 cups of all-purpose flour, take out 2 tablespoons of the AP flour and replace it with 2 tablespoons of corn flour.
DIRECTIONS:
1) Pre-heat the oven to 160°C (or 325°F)
2) Sift the flour, corn flour, baking soda, salt and cinnamon into a large bowl. Using a whisk, stir the dry mixture several times to ensure the corn flour is well distributed into the flour mixture.
3) In a separate bowl, mash the bananas. Add the eggs, butter, vanilla extract, milk and sugar and with a whisk or electric mixer, mix until all the ingredients are well combined.
4) Add the coconut and mix in well.
5) Add in the flour mixture and mix just until the flour has been fully incorporated.
6) Grease and line a 23 cm x 13 cm (9 x 5 inch) loaf pan.
7) Pour in the batter and level out the top with a spatula. Tap the pan on the table gently a couple of times to remove any air bubbles. Sprinkle the top with the extra coconut.
8) Place the pan on the middle rack of the oven and bake for approximately 50 minutes or until a toothpick test comes out clean. (If the top is getting too toasty before baking is done, cover the top with some tin foil for the rest of the baking time).
If you want to ensure the loaf stays moist - once it is out of the oven, cover the top with tin foil for about 15 minutes before taking the loaf out of the pan and allow it to cool on a rack for at least 1 hour before slicing and enjoying.
Enjoy it toasted with butter and a cup of coffee or hot chocolate! :)
Comments
Post a Comment