Banana Bread With Coconut Milk

Banana bread is believed to have originated in the United States during the Great Depression when housewives looked for ways to use overripe bananas instead of throwing them away.

This is vegan recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Banana Bread With Coconut Milk

Cooking Method: Baking Cuisine: American, Caribbean Courses: Bread, Breakfast, Dessert, Snack Recipe Keys: Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 30 min Total Time 1 hr 45 mins

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 3 piece Ripe bananas
• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 cup Coconut milk
• ¹⁄₂ cup Coconut oil
• ¹⁄₂ cup Brown sugar
• 1 teaspoon Vanilla extract
• ¹⁄₂ cup Shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a large bowl, mash the ripe bananas with a fork.
3. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon.
4. Add the mashed bananas, coconut milk, coconut oil, brown sugar, and vanilla extract to the dry ingredients. Mix well.
5. Fold in the shredded coconut.
6. Pour the batter into the greased loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool in the pan for 10 minutes.
9. Transfer the banana bread to a wire rack and let it cool completely before slicing and serving.

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 32g11%

Sugars 16g

Protein 3g6%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.