The lonely can of coconut milk in the pantry called for desperate attention and the reason it was left behind was that it was not purchased in the Indian store and was a completely different brand. I am skeptical to try new things at times and I sit on it for a long time before I gather up the courage. So, finally I opened the can only to find that it had absolutely no sweetness at all. I mean there was no sweetness at all and I knew it was coconut milk because the ‘can’ said so.
I decided to throw it away because I thought something was terribly wrong with it, but K convinced me otherwise and to use it up. I did not want to use it in any Indian dish because of its lack of flavor and was browsing frantically for a recipe. I landed on this bread and figured that the sugar will mask the lack of sweetness in the coconut milk itself. The plan was executed and the bread was tasty. To add some color and flavor I added some strawberries.
Do not forget to allow the bread to cool for some time in the pan before moving to the wire rack to cool completely. I knew this rule and always follow it religiously, except for that day. What was I thinking? The impatient self wanted to check if I had overbaked the bread and decided to flip it as soon as it came out of the oven. A small part of it got stuck and my heart sank. I put the bread back in the pan and left it hoping that it will loosen up on its own and it did. Phew, what a relief. I have to mention that I felt that the bread had more flavor the next day. Recipe adapted from here.
Strawberry banana bread with coconut milk.
- coconut milk - 3/4 cup + 2 tbsp
- brown sugar - 3/4 cup - packed
- egg whites - 2
- eggs - 1
- salt - a pinch
- honey - 2 tbsp
- cinnamon - 1/4 tsp
- banana - 1 1/4 cup - mashed (3 bananas)
- oats - 1/2 cup - old fashioned
- self rising flour - 2 cups (refer to notes)
- strawberries - 1 cup - chopped
Take coconut milk, brown sugar, eggs, salt, honey and cinnamon in a bowl and whisk well until creamy. Add banana, oats, flour and strawberries mixing gently with a spatula after each addition.
Pour batter in a greased loaf pan and bake in a 350F oven for an hour until the top is golden brown. The recipe says to use a 20 x 10 cm loaf pan, but since mine was slightly smaller I ended up with extra batter that I poured into greased muffin cups. The baking time for muffins was around 25 minutes.
Allow the loaf to cool once done and then remove to a cooling rack to cool completely.
1. I made 1 loaf and 6 muffins with this batter.
2. The original recipe calls for a 20 x 10 cm loaf pan. Mine was a bit smaller and hence I poured the remaining batter into muffin cups.
3. Do not fill the pan fully. Leave space for the bread to rise.
4. For 1 cup self rising flour substitute - 1 cup all purpose flour + 1.5 tsp baking powder + 1/4 tsp salt..
1 year ago: English Muffins
2 years ago: Pidi Kozhukattai
1. Take coconut milk, brown sugar, eggs, salt, honey and cinnamon in a bowl.2. Beat well until creamy.3. Mixture is ready for the remaining ingredients.4. Add banana puree.5. Mix to combine using a spatula.6. Add oats and mix.7. Add self rising flour.8. Mix to combine.9. Add the strawberries.10. Mix gently.11. Pour in a greased loaf pan and bake in a preheated 350F oven for about an hour until the tops are golden brown.12. I poured some extra batter in muffin cups and baked for about 25 minutes.13. Out of the oven. Allow to cool and serve.
Tasty bread ready.
Linking to Bake Fest #18 hosted by Tangy Minds.