Coconut Banana Bread
By: McCormick Kitchens
Made With:
Moist. Velvety. And oh-so-banana-y. This coconut banana bread is a foodie's dream come true. Thai Kitchen® Coconut Milk replaces oil and butter in this coconut banana bread recipe that's sure to become a family favorite for breakfast or snacking. There's never a wrong time for a slice of this yummy banana coconut bread.
Moist. Velvety. And oh-so-banana-y. This coconut banana bread is a foodie's dream come true. Thai Kitchen® Coconut Milk replaces oil and butter in this coconut banana bread recipe that's sure to become a family favorite for breakfast or snacking. There's never a wrong time for a slice of this yummy banana coconut bread.
Key products
Instructions
Instructions
- 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.
