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Coconut Banana Bread

Moist. Velvety. And oh-so-banana-y. Thai Kitchen® Coconut Milk replaces oil and butter in this banana bread recipe that’s sure to become a family favorite for breakfast or snacking.

Ingredients
Serves: 18
Preparation
20 mins Prep Time 1 hrs Cook Time
20 mins Prep Time
1 hrs Cook Time
  • Preheat oven to 350°F. Lightly grease and flour 9x5-inch loaf pan. Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside.

  • Beat milk, sugar and eggs in large bowl with electric mixer on medium speed until well blended. Add bananas; beat on low speed until well blended. Gradually beat in flour mixture until well mixed. Stir in walnuts. Pour into prepared pan.

  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

Cooking tip

To freeze bread: Wrap cooled bread in plastic wrap, then wrap again with foil. Freeze up to 2 months. Thaw at room temperature.

Subsitution Tip: Use 1 cup semi-sweet chocolate chips in place of the walnuts.

Nutrition information

(Amount per serving)

  • Calories: 187 Cholesterol: 21mg
  • Sodium: 118mg Protein: 3g
  • Total Fat: 7g Saturated Fat: 2g
  • Fiber: 1g Carbohydrate: 28g

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