Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1/2 cup shredded coconut
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a mixing bowl, combine the mashed bananas, shredded coconut, coconut milk, vegetable oil, granulated sugar, eggs, and vanilla extract. Whisk until well combined.
3. In another mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
350°F (180°C)
Serving size:
1 loaf, approximately 10 slices
Nutritional information:
Calories: 280
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 240mg
Total Carbohydrates: 36g
Dietary Fiber: 2g
Sugars: 18g
Protein: 4g
Substitutions for ingredients:
- Instead of coconut milk, you can use regular milk or almond milk.
- Instead of vegetable oil, you can use melted butter or coconut oil.
- Instead of granulated sugar, you can use brown sugar or honey.
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
Variations:
- Add 1/2 cup chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
- Add 1/2 teaspoon cinnamon or nutmeg to the batter for a warm, spicy flavor.
- Use mashed sweet potatoes instead of bananas for a different twist on the recipe.
Tips and tricks:
- Make sure to use ripe bananas for the best flavor and texture.
- Do not overmix the batter, as this can result in a tough, dense bread.
- Let the bread cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the bread, wrap it in foil and place it in a preheated 350°F (180°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Slice the bread and serve it on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
Sprinkle shredded coconut or chopped nuts on top of the bread before serving.
Pairings:
Serve the bread with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Pair the bread with fresh fruit, yogurt, or a side of scrambled eggs for a complete breakfast.
Troubleshooting advice:
- If the bread is too dry, try adding a tablespoon of milk or coconut milk to the batter.
- If the bread is too moist, try baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all cooking surfaces before preparing the bread. Store the bread in an airtight container to prevent contamination.
Food history:
Coconut and bananas are both popular ingredients in Bolivian cuisine, and this bread is a delicious example of how they can be combined to create a unique and flavorful dish.
Flavor profiles:
This bread is sweet and moist, with a tropical flavor from the coconut and bananas.
Serving suggestions:
Slice the bread and serve it with a cup of coffee or tea for a delicious breakfast or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Bolivian
Taste: Sweet, Nutty, Coconutty, Banana, Moist, Banana-Flavored