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Sunday, February 24, 2013

Banana Coconut Mini Loaves

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Yes, more banana bread. This one was inspired by some leftover coconut milk I had, but I am still obsessed with how perfect the Banana Walnut Chocolate Chunk Loaf turned out and so I tried to replicate the recipe. As it turned out, I ended up making a few changes...added some whole wheat flour, used brown sugar instead of white, and of course added the coconut milk (along with a big handful of shredded coconut).
The result: wonderfully moist mini loaves! Honestly you could probably reduce some of the oil and still turn out with good results. I might experiment a bit more next time. The coconut flavor was prominent, which was just how we like it! Coconut purists should leave as is, but I think it would also be good with chopped macadamia nuts and a few white chocolate chips.

One Year Ago: Reese's Fudge Pie
Two Years Ago: Blueberry Sour Cream Coffee Cake
Three Years Ago: Peanut Butter Chip Brownies

Banana Coconut Mini Loaves
inspired by my Banana Walnut Chocolate Chunk Loaf

-1/2 cup whole wheat flour
-3/4 cup all-purpose flour
-1 1/4 tsp baking soda
-1/4 tsp kosher salt
-about 1 pound (2-3 very ripe bananas)
-1/2 cup coconut milk
-1/4 cup canola  oil
-1/2 cup brown sugar
-1 large egg
-1/4 cup sour cream
-1 cup shredded coconut

1. Preheat oven to 350F. Spray three mini loaf pans with cooking spray and set aside.
2. Mix the flours, baking soda, and salt in a small bowl and set aside.
3. Beat the bananas with an electric mixer until smooth. Measure out 1 cup of banana puree and add additional banana or discard some of it so that you have exactly one cup. Add the puree back to the bowl and mix in the sour cream, egg, brown sugar, coconut milk, and oil, beating until everything is combined. 
4. Mix in the dry ingredients, just until combined. Stir in the coconut.
5. Pour batter into the prepared pans. Bake for 25-35 minutes or until an inserted toothpick comes out with a few moist crumbs. Allow pan to cool on a wire rack before running a knife around the edges of the pan and placing bread on a wire rack to cool completely.
*Wrap loaves well and store in refrigerator for up to 3 days