Coconut Banana Bread

I needed to record this somewhere, and I hadn’t posted in a while, so here is my “what to do with a leftover 1/2 can of coconut milk… It may need subsequent versions to perfect, esp. in terms of proportions of wet to dry…

Recipe and picture behind the cut…

Coconut Banana Bread


Preheat to 350F, grease a muffin tin or bread pan


Mix in mid-sized bowl:
3 1/2 C Flour (I used half white, half whole-wheat)
1 C steel cut quick oats
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp each: cinnamon, nutmeg, allspice
1/4 tsp ground cloves


In a small saucepan, melt and mix, then let cool to room temp:
1/3 C butter (about 5 tablespoons)
2/3 C honey

And then…

In a big bowl, mix the above with:
3/4 C coconut milk (about half a can)
4 beaten eggs
1 1/2 tsp vanilla
Zest of 1 medium-sized lemon

Then add:
About 1 C mashed banana (I used 3 mid-sized bananas)

Mix wet thoroughly, then add dry to wet in 3 parts.

After 1st part, add:
2/3 cup shredded coconut
1/2 cup crushed mixed nuts (pecans or walnuts)
any other dried fruit (someone suggested pineapple…)

and then add the rest of the wet ingredients in 2 parts, mixing totally.

Put into muffin tins (makes about 18 big overfull-cup muffins, 24 less-big muffins) and bake for about 25 mins for muffins, 45-60 mins for bread (go by a) puffiness, b) golden-brownness and c) stick a toothpick in it and if it comes out clean, you’re good.)


The bread is just in an 8″ round cake pan… I didn’t feel like doing two batches of muffins, since I only have one muffin tin. I baked it for about 35-40 mins, but a full bread would likely take much longer (see above).

In related news, I’m thinking about making a cookbook. Nothing professional, just for friends. We’ll see how that comes out. I might give them as gifts to family/friends, and then if other people or other friends who I don’t normally give gifts to want to buy one, I’ll sell them for cost.

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