food for thought

by michelle

coconut banana bread

with 2 comments

Equally good served fresh for afternoon tea or toasted and buttered for breakfast.

coconut-banana-bread

Combine ½ a cup of coconut milk, ½ a cup of  brown sugar and 1 egg and mix well to combine. Add 3 large mashed bananas and fold in 1½ cups flour, 3 teaspoons of baking powder and ½ a cup of dessicated coconut. Bake at 160℃ (320℉) for 1 hour or until it tests clean.

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Written by michelle picker

February 15, 2013 at 9:53 am

2 Responses

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  1. have been wanting to make this for ages but havent had 3 over-ripe bananas on hand. But finally tonight I did and it turned out beautifully! Moist, full of flavour and so easy. Thank you for posting this yummy recipe.

    Sarah Payne

    March 7, 2013 at 9:54 pm

  2. I have been waiting for 3 over-ripe bananas at my house for ages and finally tonight I had some to bake this loaf with! Just wanted to let you know it is beautiful! Moist, full of flavour and so easy to make. Thanks for this great recipe.

    Anonymous

    March 7, 2013 at 9:51 pm


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