I made a recipe based on Chocolate Covered Katie's Coconut Breakfast Cake. It is neither breakfast time nor do I think of it as a cake nor did I go with the coconut theme. I used her substitution idea of bananas for pineapple this time. I'm going to make it again going with the pina colada idea.
Here's what I did to achieve my evening bliss.
Banana Bread with coconut milk
based on CCK
1 cup flour
1/4 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs (or flax egg substitute)
1/2 cup dark brown sugar, packed
2 tsp vanilla extract
2 bananas very ripe and brown speckly, mashed
1/2 cup full-fat canned coconut milk **
- mix dry
- mix wet (add brown sugar here)
- combine just to moisten dry ingredients
- grease bread loaf pan, bake at 350F 35-42 minutes. Knife inserted in centre should come out clean when done, don't underbake, if anything go over by two minutes.
- remove from pan onto cooling rack as soon as you can so the crust stays nice. Best to let it cool before you cut it, or at least almost cool.
** I used Thai Kitchen (red label) and when I opened it there was this beautiful thick cream at the top and that's what I used in the banana loaf. Then, when it was (barely) cool enough to eat, I slathered this thick coconut cream straight out of the can right on top of a piece of banana bread and it was VERY GOOD.
You could use 1 cup crushed pineapple, drained, in place of the mashed banana
You can add in some optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract.
|See the can I used? Yummy.|
|This is a blob of the coconut cream straight outta the can and on a |
piece of slightly warm banana bread, it melts just a bit.