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.
20m
PREP TIME
1hr
COOK TIME
187
CALORIES
10
INGREDIENTS
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.
20m
PREP TIME
1hr
COOK TIME
187
CALORIES
10
INGREDIENTS
Ingredients 18 Servings
- 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 Gluten Free Unsweetened Coconut Milk
- 1 1/4 cups sugar
- 2 eggs
- 2 to 3 ripe bananas, mashed (1 cup)
- 1 cup chopped walnuts
INSTRUCTIONS
- 1 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.
- 2 BEATmilk, 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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