You must all be wondering what the matter is with me to post two posts on 'Bread' consecutively. First and the main reason is I have company this week. There are some who like savory and spicy breads and some who like sweet breads. So, I made two kinds of breads together. Second and more apparent reason being 'me' - a lover of bread. Trust me when I say this - if not for all the carbs and being scared of them, I would eat only bread the whole day. I have been wanting to make a banana coconut bread for some time now and this was a perfect opportunity to do so.
One Year Back - Easiest Chakli/Murukku, Strawberry Mousse
Whole Wheat Flour - 1 cup
All purpose flour - 1 1/2 cup
Brown sugar - 1 cup lightly packed
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Coconut milk - 1/4 cup - 1/2 cup
Cardamom - 5 pods crushed into powder (Or a tsp of vanilla)
Sweetened flaked coconut - 1 cup
Flax seed powder - 2 TBSP
Oil - 1/3 cup
Banana - 3 large mashed (about 1 1/4 - 1 1/2 cups)
Preheat the oven to 350 F. Spray a 9 X 5" pan with vegetable oil spray. I used 4 mini loaf pans. In a bowl, whisk together flours, baking powder, baking soda, salt, cardamom powder and flaked coconut. Set aside. In a measuring cup, measure coconut milk and top it off with water to make a total 3/4 cup. You can use all of the coconut milk if you like. I thinned it down to save on calories. Add the flax seed powder to it and whisk. Set aside for 5 minutes. In another bowl, beat together mashed banana, oil, brown sugar. Add the coconut milk and flax seed mixture and continue to beat. Add the dry ingredients little at a time and fold it gently. do not over mix. Pour into the prepared pan/s and bake the larger loaf for 60 - 65 minutes and the mini loaves for 30 - 35 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn it on to the wire rack to cool completely. Serve plain or toasted with some nut butter on the top.