Banana Bread With Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 25 |
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I came up with this last night. It is a good way to use up leftover coconut milk. Like all banana breads, the flavor is much better the second day. Ingredients:
4 ripe mashed bananas |
7 1/2 ounces cans coconut milk (high quality, thick, not the watered down kind) |
2 eggs |
1/2 cup olive oil |
2 teaspoons baking powder |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon nutmeg |
2/3 cup packed brown sugar |
2 -2 1/2 cups flour |
Directions:
1. Mix wet ingredients, and dry ingredients.
2. Mixture will be lumpy.
3. Pour mixture into a greased loaf pan, and bake at 350 for 30-40 minutes, or until a cake tester inserted in the middle of the loaf comes out clean.
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