My son’s elementary school had its annual Fun Fair in May. The fair is the parent-teacher council’s largest annual fundraising initiative and I wanted to participate in whatever way I could. Not surprisingly, I volunteered to help with the bake sale!
I needed to make something that would stay fresh for a couple of days because I could only bake on Thursday for the Saturday event. Another requirement was “no tree nuts” in any of the baking. Finally, it needed to be delicious! The result, I went with the Ultra-Moist Banana Bread from the Winter 2015 Ricardo cooking magazine with just some minor adjustments.
This recipe is true to its name. It is one of the most moist banana bread recipes I have tried. The recipe asks for 1/2 cup of coconut milk and with my addition of some flaked coconut, the bread has a more interesting flavour profile than traditional recipes.
The only downside to this recipe is that the batter is light and cannot really support the addition of chocolate chips. They will simply fall to the bottom of the pan. Sigh.
- 1½ all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1¼ cups mashed very ripe bananas (about 4 bananas)
- ½ cup coconut milk
- 1 tablespoon fresh lime juice
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ⅓ cup plus 2 tablespoons sweetened shredded coconut
- Place the rack in the middle position and heat the oven to 350 degrees.
- Grease a 9x5 inch loaf pan and place a piece of parchment paper across the pan overhanging over the 2 longer sides.
- Combine the dry ingredients (flour, baking powder and baking soda) in a bowl.
- In another bowl or in a large measuring cup, combine the bananas coconut milk and lime juice.
- In yet another (that is 3!) large bowl, use an electric mixer to cream butter and the sugar. Then add the egg and the vanilla and mix well.
- With the mixer at a low speed (to avoid a huge mess), add the dry and wet ingredients alternating between the two.
- Using a rubber spatula, fold in the ⅓ cup of coconut.
- Pour the batter in the prepared pan and bake for approximately 1 hour (test the loaf using a toothpick) and let the loaf cool awhile before removing it from the pan.
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