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An uber-moist and nutty non-dairy version of classic banana bread using Thai Kitchen® Coconut Milk.
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.