Krynoid's Ultra Moist Banana Bread

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Krynoid's Ultra Moist Banana Bread

Postby Krynoid » Sun Oct 11, 2015 12:50 pm

Ultra Moist Banana Bread (yes, that's what it's called)

This recipe came out of The Metro Magazine January 9 2015. I've made it a few times and it's really great. Just don't substitute milk for coconut milk, it doesn't work...and unsalted butter vs. salted butter...I've never cared. I like things a little salty...

Recipe

1 & 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 & 1/4 cups mashed ripe bananas (3-4 bananas)
1/2 cup coconut milk
1 tablespoon lime juice
1/2 cup unsalted butter (softened)
1 cup sugar
1 egg
1 teaspoon vanilla extract

Directions

1. With rack in the middle of the position, preheat oven to 350 F (180 C). Butter a 9 x 5 inch loaf pan (6 cup/1.5 litre capacity) and line with parchment paper, letting it hang over both sides (parchment paper is optional).

2. In a bowl, whisk the flour, baking powder and baking soda together, set aside.

3. In another bowl, combine bananas, coconut milk and lime juice, set aside.

4. In a third bowl, cream the butter and sugar with an electric mixer. Add egg and vanilla and beat until smooth. At low speed, add the dry ingredients a little bit at a time to the banana mixture. This is where you can add chocolate chips or nuts or cranberries or whatever you like. Between 1/2 cup - 1 cup. This is optional, the bread (cake!) is just as good on it's own.

5. Pour mixture into loaf pan. Bake for about 1 hour or until toothpick inserted in the centre of the cake (bread!) comes out clean.

6. Let cool on wire rack before removing from the pan. You really need to be patient or it will fall apart!

7. Once sufficiently cooled, remove from pan.

8. Boil the kettle, make a nice, sharp pot of tea and...Eat!
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Re: Krynoid's Ultra Moist Banana Bread

Postby Marsbar » Sun Oct 11, 2015 1:42 pm

Sounds like a fun bake session, with fab tastes as the reward... :)
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Re: Krynoid's Ultra Moist Banana Bread

Postby Sunbeam » Mon Oct 12, 2015 1:44 am

Thanks, Krynoid!! I'm intrigued, I'll be trying this recipe out in the next week or so. Another to add to the recipe arsenal :D I love cooking with coconut milk, that's what makes Jamaican rice, and so many curry recipes work. But, I haven't baked with it, this will be fun!
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Re: Krynoid's Ultra Moist Banana Bread

Postby Contact » Tue Oct 13, 2015 9:54 pm

Sunbeam wrote:I love cooking with coconut milk, that's what makes Jamaican rice, and so many curry recipes work.
Right! I knew that but forgot. I know that again now :)
I concentrated too hard on getting the jerk chicken part right and fogatta bout the rice part!

Oh wait.
Krynoid wrote:Ultra Moist Banana Bread
Banana Bread. Mmmm. Sometimes you gotta switch priorities.
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Re: Krynoid's Ultra Moist Banana Bread

Postby MsJiff » Sun Oct 18, 2015 8:36 pm

Does this have any coconut flavour to it? I'm not a fan of coconut, but might try it if it doesn't have coconut flavour, or at least not much.

Thanks.
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Re: Krynoid's Ultra Moist Banana Bread

Postby Sunbeam » Sat Oct 24, 2015 6:11 am

No, MsJiff, there's not even a hint of coconut flavour-- the coconut milk just adds moisture and a velvety melt-in-your-mouth texture. Same with the lime juice- it just enhances the banana flavour, but you'd never guess it was there.

I doubled this recipe to make 2 loaves- used 5 large bananas. As Krynoid mentioned, the loaves are very moist and very fragile- they must cool thoroughly before you try to move them, or just cut pieces out of the pan if you're impatient...

I sent one loaf home with my daughter last weekend, now she's begging me to make more. It's so moist and rich-tasting you won't even feel the need to butter the slices.

Don't under-bake-- make sure the toothpick test is clean, it may take a bit over an hour to bake. I used the highest-fat premium coconut milk I could find, it sure worked well.
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Re: Krynoid's Ultra Moist Banana Bread

Postby Sunbeam » Sat Oct 24, 2015 6:23 am

Oh, btw, I used regular salted butter too, it works fine and tastes great.
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Re: Krynoid's Ultra Moist Banana Bread

Postby Sunbeam » Sun Nov 08, 2015 3:53 am

Second bake- I had just not quite enough coconut milk for the doubled recipe, so I topped up the cup with 10%MF half-and-half coffee cream. It worked fine. You could probably substitute the coconut milk with 18%MF table cream for the whole go, if there was an allergy issue or similar good reason.

I'll give that a try some day soon and report the result. I suspect the character of the fat in the coconut milk is responsible for the velvety-moist character of this cake. But a dairy substitute might work if the fat content is high enough.
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Re: Krynoid's Ultra Moist Banana Bread

Postby yanawa5678 » Fri May 27, 2016 3:13 am

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