Baking with S: Coconut Banana Bread Edition
Since handing in my dissertation, I've felt a lot less guilty doing the things I want: walking to Broadbeach to my favourite second hand book shop, going through my belongings (you know, creating outfits out of the clothes I already own), cooking, baking etc.
I've been searching the internet for great recipes for banana bread. I had a few bananas going off (I don't want to eat them once they get slightly spotted... eww) which is perfect for smashing for banana bread. Plus, I bought coconut shaving for a coconut fish recipe I found prior, so I was sitting with a TON of coconut to use up in the next few weeks.
So, I decided to give coconut banana bread a whirl in my crappy little toaster oven in the Pyrex dish I bought a few weeks ago.
If you make it, you will need:
1 cup desiccated coconut
1/2 cup castor sugar
1 1/2 cup self raising flour
1 cup mashed banana
1 cup soy milk (or 1/2 c of milk, 1/2 c of water)
1 teaspoon of vanilla extract
a handful of dark chocolate chips
It's easy to make: Mix all the dry ingredients in one bowl and all the wet in another (mash those bananas well) then mix them together. Pour into a greased dish (I used the clear Pyrex one) It makes a 9' x 9' (I think, I could be wrong) and bake for about an hour at 170 degrees celsius.
Stick a knife in it to see if it's done. It will come out clean if it is!... let it sit for a while, or if you're like me, cut a piece out and burn your mouth on the chocolate chips (umm totally worth it)
So I modified this a bit. The original called for a cup of sugar (too sweet) and coconut milk (which would have been delicious, but I've read it is very high in fat) and didn't have chocolate chips. Regardless, mine, even with modifications, turned out wonderful!