Thursday, October 30, 2014

My Coconut Crazy Banana Bread Recipe

I recently did a big shop at Costco in Sydney and became excited about all the coconut stuff I found there. I had some really ripe (and I mean black) bananas that I've been wanting to use up for banana bread. I decided at the last minute to set myself a challenge of using all the coconut ingredients in this picture (below) in the recipe today. It's my first time using coconut flour  and I learned rather quickly that it absorbs all liquids; so after some quick google research I decided to add more buttermilk and eggs to the Betty Crocker recipe I use. To my relief this Coconut Banana Bread recipe turned out nice and moist with a subtle coconut flavour. 
Note: Next time I make this I am going to use more coconut sugar than granulated. 

I must tell you that anytime I've had a banana bread that doesn't use buttermilk in the recipe it just doesn't quite taste as good. You'll be happy to know that buttermilk has less fat than regular milk too. Yippee. You know what buttermilk is right? It's not butter and milk together (my husband thought that once with disastrous consequences to his cooking).

Prep: 15 minutes   
Time (varies for your oven - I did): 1 hour 30 minutes        
Fan Force: 160c  No Fan: 180c 

Ingredients:
1 cup granulated sugar
1/4 coconut sugar
½ cup coconut oil
4 eggs (coconut flour absorbs more liquid. If you aren't using coconut flour in this recipe reduce eggs to 2 and *buttermilk to 1/2 cup).
3 - 4 smashed very ripe bananas
1 cup buttermilk (*see eggs)
1 teaspoon vanilla
1 ½ plain (all purpose) flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

¼ cup shredded coconut

Topping to sprinkle on top of the batter right before baking (not pictured):
Mix together 1 teaspoon of ground cinnamon with 2 tablespoons of coconut sugar

Let's get it on:
Pre-heat oven. Grease the bottom of one deep loaf tin. (*Next time I make this I am going to use two loaf tins so the bread is not as dense).
Mix together all wet ingredients. Then stir in dry ingredients until moist (if you know me then you know I love the word moist). Stir in nuts and shredded coconut if desired. I used walnuts.
Put into hot oven. Check with a tooth pick at the hour mark to see if it's done.
TIP: If you don't have any toothpicks then use half a spaghetti noodle to check doneness.

Cool 10 minutes once removed from oven. Loosen sides and then set on cooling rack for 2 hours before cutting.
Once the bread is cooled and ready to store I put it back in its tin and cover with foil. This should keep for 4 days out on the bench/counter, and is great to have toasted.

11 comments:

  1. Lucy @ Bake Play SmileOctober 31, 2014 at 8:19 AM

    Yep I agree - buttermilk is definitely the trick to beautiful moist cakes! Yum - I love coconut so this is right up my alley! Hehe there really are so many coconut products around nowadays aren't there! Thanks for linking up with Fabulous Foodie Fridays - have a great weekend. xx

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  2. Yumbo! I have a bag of coconut sugar that I didn't really know what to do with, until now! I'm going to give this a go because the cupboard is full of coconut, except for the flour. Looks totes delish!

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  3. @sammie@theannoyedthyroid.com Thank you for stopping by. I just used coconut sugar in my Chocaroon Pie (-Chocolate Coconut pie) recipe too, (actually all 4 of the coconut ingredients listed here). It was amazeballs. It's in my recipes if you want it. IF you don't use coconut flour for this recipe you MUST reduce the eggs to 2 instead of 4.

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  4. Coconut crazy indeed love! goes with whole help i'm in a nutshell thing in your about me :)
    Looks really good x
    via Fab Food Fridays x

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  5. Coconut is one of my favourite things - this is a winner for me!

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  6. I feel like most the recipes I post have coconut in them. HA! @Lauren @ Create Bake Make. I made this recipe again and didn't add any coconut flour. The result was incredible. The nicest Banana bread I've ever made. My husband even noticed there was a difference. The crust wasn't as heavy. YUM!

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  7. @Lucy @ Bake Play Smile What cakes have you used it in, and have you posted the recipes on your blog for me to try? :) Thanks for having me on your link up!

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  8. Yum. Thanks for the tip on coconut flour. I tried using it a while back with a pretty undesirable outcome, so I will try adding more liquid next time! X

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  9. I am still racking my brain on how to make this even better for next time. Maybe more buttermilk and one less egg? OR longer cooking time @prettyweethings Thanks for visiting.

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  10. Looks so delicious! I'll have to give this a go! :)


    www.simplydavelyn.com

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