Banana Bread with Coconut Milk & Things – Taste 'N' Dash

Happy Monday!!  Hope you had a fantastic weekend.  Mine was full of family time, brunch with my girls and a little trip to see Santa Claus with my guy.  

Saturday night was my Auntie Ann’s 100th birthday party!  Yup… 100 years old!!  It was such a fun time to catch up with all my relatives that I have not seen in such a long time and spend time with my auntie Ann.

That’s my mom to the right of me… we were trying to sneak in as many pics as we can.  

I also made banana bread over the weekend.  I had a few overripe bananas that seen better days and rather than throw out I decided to whip up a loaf of banana bread.  But not just your ordinary banana bread… instead of using oil or butter I used coconut milk.  The coconut flavor was very subtle and not overpowering either.   

And let me tell you, the bread came out soooo moist (I know… awful word) but I had no other way to describe it.  Moist and not too sweet!  That’s all I can say. 😉

Anyways, looks like I will be eating banana coconut bread for days.

Lets talk ingredients shall we… bananas, brown sugar, coconut milk, eggs, flour, cinnamon, baking soda, and salt.  And for the topping- coconut chips, slivered almonds and honey.

BTW… my mom had a slice and said she would prefer nuts in the bread and not just the crumble on top.  So if you fancy nuts go ahead and add to the mix.  

In a large bowl mash bananas with a fork.

Whisk in brown sugar, eggs and the coconut milk.  You can do all at once or one at a time.  

In a small bowl stir together flour, baking soda, cinnamon and salt.   Gently fold in dry ingredients to the banana mixture all at once.  Batter will be lumpy.

Pour banana batter into a 9″ x 5″ loaf pan lined with parchment paper.  

Now for the topping mix the coconut chips, slivered almonds and honey.  Crumble on top.

Bake in preheated oven at 350F for 1 hour and 40 minutes or until a toothpick inserted in the center comes out clean.  

That last 40 minutes you can cover the loaf loosely with foil to prevent over browning.  

The bake time is much longer than the norm because there is so much batter.  If you prefer to have a shorter cooking time you can scoop out a few ladles of batter and transfer to a lined muffin tin.  

Remove from oven and place on wire rack to cool for 10 minutes. Remove from pan and continue to cool completely on wire rack for another 15 minutes.

Serve right away with a dab of butter or wrap tightly and keep stored in a container.

My Sunday morning included coffee, banana coconut bread, Christmas socks and a morning view from my bedroom.  

You can actually hear the sea lions at Pier 39 from up here.  I love waking up to them. Best part of the day.

That’s my roommate Kalie the cat to the left.  She also likes to get up in the mix and perch on the ledge to also listen to the sea lions.  She is in deep thought.

This view will never get old…

Cheers! Enjoy your Monday! 

  1. Banana Bread with Coconut Milk

    2014-12-20 13:20:58

    1. 3 large bananas, riped
    2. 3/4 cup brown sugar
    3. 2 eggs
    4. 3/4 cup coconut milk
    5. 1 teaspoon baking soda
    6. 1 teaspoon salt
    7. 1 teaspoon cinnamon
    8. 2 cups flour
    9. Topping
    10. 3 tablespoon coconut chips
    11. 3 tablespoon slivered almonds
    12. 2 tablespoon honey
    1. Preheat oven to 350 degrees F.
    2. Line loaf pan with parchment paper, set aside.
    3. In a large bowl mash bananas with a fork, whisk in brown sugar, eggs and coconut milk.
    4. In a small bowl stir together flour, baking soda, salt and cinnamon.
    5. Add dry ingredients all at once to banana mixture; gently fold together. (batter will be lumpy).
    6. Pour banana batter into prepared loaf pan.
    7. Combine coconut chips, almonds and honey.
    8. Crumble the topping on top of the banana bread mixture.
    9. Bake for 1 hour and 40 minutes or until a toothpick inserted near center comes out clean.
    10. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack for another 15 minutes..
    1. That last 40 minutes you can cover the loaf loosely with foil to prevent over browning.
    2. The bake time is much longer than the norm because there is so much batter. If you prefer to have a shorter cooking time you can scoop out a few ladles of batter and transfer to a lined muffin tin.

    Taste ‘N’ Dash http://tastendash.com/

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