Tuesday, August 16, 2011

Coconut Milk Banana Bread

Why mess with a good thing? I decided to use the same recipe, or process, substituting ripe smashed bananas for the shredded zucchini to make this moist banana bread. It's just as delicious as it is easy. I did add some molasses for added flavor.
2 C white whole wheat flour
1/2 C chestnut flour
1 C organic granulated sugar
1 t sea salt
1 T baking powder
1 t baking soda
1 t ground cardamom
1 t ground nutmeg
1/2 t ground cloves
1 C coconut milk
1/3 C organic plain yogurt
2 T dark molasses
2 eggs
3 T olive oil
1 T pure vanilla extract
1-1/2 C smashed banana
dark chocolate chips

Preheat oven to 375 degrees. Whisk together all wet ingredients. Mix all dry ingredients. Mix until just moistened. Stir in chocolate chips. Spoon into a prepared pan. Bake until golden brown (approximately an hour) and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Then invert onto a wire rack and cool completely.

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