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.

Recipe Info

Prep Time:

20m
Cook Time:

1h
Ingredients:

10
Servings:

18
User Rating:

Ingredients

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon McCormick® Ground Cinnamon
1 cup Thai Kitchen® Unsweetened Coconut Milk
1 1/4 cups sugar
2 eggs
2 to 3 ripe bananas mashed (1 cup)
1 cup chopped walnuts

Nutrition Information

(per serving)

Calories 187
Carbohydrates 28 g
Cholesterol 21 mg
Fiber 1 g
Protein 3 g
Sodium 118 mg
Total Fat 7 g

Key products

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

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.