An uber-moist and nutty non-dairy version of classic banana bread using Thai Kitchen® Coconut Milk. Ingredients Servings 4 8 24 48 80 100 Serves 4 1 1/2 cups All-purpose flour, additional for dusting pan 1 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp McCormick Culinary ® Cinnamon, Ground 1/2 tsp Salt 1 1/4 cup Bananas, mashed 1/2 cup Thai Kitchen Coconut Milk 1 tbsp Lemon Juice, freshly squeezed 1/2 cup Coconut, shredded, unsweetened, toasted 1 cup Granulated Sugar 1 each Egg, large 1 tsp McCormick Pure Vanilla Extract 1/2 cup Butter, unsalted, softened Procedure Preheat oven to 350ºF Grease a 9"x5" loaf pan. In medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Set aside. In another medium bowl, combine banana, coconut milk, and lemon juice. Set aside. In a large bowl with an electric mixer, whip margarine or oil with sugar. Then beat in egg and vanilla. Switch speed to low and slowly alternate between flour and banana mixture. Once batter has come together, fold in toasted coconut. Pour into greased loaf pan. Bake 1 hour or until a cake tester comes out clean from the center of the loaf. Cool on a wire rack, in or out of the loaf pan. CHEF’s TIP!
This recipe makes 8 servings.
Serving suggestions for your menu:
Sear in a hot pan lightly buttered until golden on each side, creating a delicious caramelized crust. Top with whipped coconut cream and garnished with toasted coconut.
Dice, butter and toast for banana bread croutons to add a crisp and sweet garnish to ice cream and desserts.
Make into muffins or mini muffins for buffets and self service.
Recipe type: Desserts Cuisine: Contemporary American NUTRITION INFORMATION (per serving) Calories: 350 Sodium: 290 mg Carbohydrates: 45 g Protein: 4 g