Caribbean Coconut (Banana) Bread
- Ready In:
- 1hr 40mins
- Ingredients:
- 7
- Yields:
-
1 900g loaf
ingredients
- 2 3⁄4 cups self-raising flour
- 1 cup caster sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon nutmeg, grated
- 1 2⁄3 cups coconut milk (I used coconut cream and a little water, actually)
- 2 very ripe bananas, mashed
- 1 egg, beaten
directions
- Preheat the oven to 180C/350°F.
- Butter an 8-cup loaf pan, and line the base with baking paper.
- Sift the flour, sugar & baking powder together in a large bowl and add the nutmeg.
- In another bowl, whizz together the coconut milk, mashed bananas and egg. Pour into the dry ingredients and mix until smooth.
- Pour the mixture into the prepared loaf pan and bake for about 1 1/4 hours, or until risen and golden and a skewer inserted in the centre comes out clean.
- Leave to cool in the pan for approximately ten minutes, then turn onto wire rack and allow to cool completely.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!