Recipe
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Recipe: Banana, Coconut & Lime Bread

Banana, Coconut & Lime Bread

Banana, Coconut & Lime Bread

As with most children, I was a fan of cake. All kinds of cake, except coffee cake. That, to me, was a filthy abomination. I mean WHY would anyone put coffee in a cake, especially for children? I couldn’t understand it. Cake was a place for jam, cream, ice cream, lemon curd, chocolate, lots of things, but definitely not for coffee. (I get it now before you try to persuade me I should try it :)

When I heard that we would be making banana bread in school, I thought that we were progressing down a similar path. We had cooked mackerel, and I was starting to become suspicious that perhaps Home Economics would not be fun after all. Despite growing up almost on the Atlantic shore, as a child I hated fish. Or, at least I thought I did. So, mackerel, then banana bread, I was losing faith.

What does banana bread even mean anyway? It isn’t really a bread, there is no yeast or rising process, but then there isn’t for soda bread either. It is made with baking powder, sugar, eggs, bananas, flour. Doesn’t that sound like a cake? But it really isn’t one is it? It can be light or heavy, depending on personal preference, but it is sweet and fruity. I was converted immediately. For me, banana bread is a delicious confusion, and I think I have improved it a step here with my twist.

Stepping back a little bit again – I should explain that I have been travelling for over 24 hours and am writing my mini banana bread missive from Kyoto so forgive me when I inevitably ramble, as I am – banana bread was brought back to the forefront of my consciousness when I visited Vancouver. It was everywhere, and in many variations. They love it.

Then more recently, in the Caribbean, I started thinking about the versatility of banana as an ingredient, and I have quite a few new recipes for you now that I developed last week, although I will spread them out over the next few months for I have no desire for this to become a banana blog, that would be a different thing altogether. I could call it bananas for bananas or something similar, but I won’t.

Back to my banana bread. I love coconut as an ingredient too. Occasionally fresh when I have the patience, and maybe a hammer, more often I use coconut milk or coconut cream, and occasionally dessicated coconut. Coconut oil is a great cooking oil which I use a lot too, and it is a decent substitute for butter in baking when you are cooking for somebody that can’t eat it. I have a curd recipe which includes it, I really must blog it here. Lime goes especially well with it, as does banana. It was a no brainer really.

I used a punchy little wrinkly lime from my local Indian shop. It had such sweet strong perfume, if you are in London, seek them out. If you can’t get them, don’t worry, a normal lime will do, just be sure to get a good one, as you don’t want waxed rind in your lovely bread. Dessicated coconut gives extra coconut flavour and texture and also lightens the crumb.

I hope you like it as much as I do. It is nice and light and zingy. I realised after I made it that it is dairy free too (my first draft said vegan, jet lag is a beast! Thanks to those who commented to correct me :)

Enjoy!

Banana, Coconut & Lime Bread

Banana, Coconut & Lime Bread

Recipe: Banana, Coconut & Lime Bread

Ingredients

400g ripe bananas (over ripe work very well too)
juice and zest of 1 lime
160ml coconut cream (the small tins not the solid block, alternatively use the thickest part of a tin of coconut milk that has been allowed to separate by not agitating it)
100g dessicated coconut
200g flour
3 tsp baking powder
175g light brown sugar
generous pinch of sea salt
3 large eggs

loaf tin or cake tin (I used an 8 inch sandwich tin), buttered (or oiled)

Method

Preheat the oven to 170 deg C.
Whisk the eggs and sugar until they increase in volume and get a little creamier and thicker.
Sift the flour and baking powder. Mash the banana and mix with the flour, baking powder, and all remaining ingredients.
Pour into your prepared tin and bake until a skewer or knife comes out dry when pierced through. This will depend on whether you bake a shallow or deep cake but will take 55 – 60 minutes.

This entry was posted in: Recipe

by

I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

34 Comments

  1. Catherine says

    Mmm, looks good. I was just looking at coconut cake recipes yesterday. Even though I am not a vegan, I wonder if you could use coconut milk in pancake recipes as well, seeing as today is Shrove Tuesday?

    • Works very well – also with banana and lime in the pancake a here. Coconut milk is thicker so you will need to account for that. Delicious though!

  2. Haha I LOVED coffee cake as a child (Ok I am a weirdo). We once made a fruit salad in home ec – a fruit salad?! I was 14! If you can’t chop fruit by the age of 14 you’re screwed really.
    Your banana bread looks amazing – I will be having a go!

    • EVERYONE LOVED IT! I never understood. Such a strange cake. But I ate it anyway as I was hungry for sugar :)

      Enjoy the banana bread!

  3. Well now, this is very fortuitous as I’ve just found out OH has bought bananas today as did I! Banana glut will be put to good, excellent. I shall point him to this (he’s the cake maker).
    I have to admit as a child I learnt to like the coffee sweets in a selection box happy in the knowledge that they were always left untouched by others so I never had to waste a ‘turn’ choosing them! A tricksey child, me.

    • Woohooo!

      Isn’t that funny re sweets? I was amazed when I went to a friends house and all the fruity sticky sweets in the Roses tin were leftover. We loved them!

  4. Sonia hickey says

    Looks delicious, I am partial to peanut butter and banana cake, so shall give this a go. Though it isn’t vegan with three eggs in it!

  5. I think you should write all you blog posts after travelling for 24hours, that had me giggling away with glee. You’re right too it’s not bread. it is good though. The recipe sound lovely, but I have one small reservation – you see I love stodgy banana bread with custard and I’m not sure such a light a tropical delight such as yours could cope with custard. Perhaps there’s a caribbean equivalent to custard?!

  6. Sounds too delicious, three of my favourite flavours in here. Definitely going to try this next time we have ripe bananas to hand. Or may just hide some away to ripen specifically for this!

  7. This recipe is so intriguing, I love the idea of it! those sneaky eggs aren’t vegan though. I’m so jealous, Kyoto is an amazing place, I wish I was blogging from there! xxxx

  8. gonna make this for clodagh this weekend….would the flavour be light enough for her do you think?

  9. Wow! I would never thought of this kind of association, looks awesome though! Btw I had my very first coffee cake two weeks ago: they’re so hard to find in France!

  10. This looks and sounds wondrous – and please do blog the recipe for the curd made with coconut oil. I am an obsessive when it comes to coconut in all its forms…:) Thank you for this lovely post.

  11. This sounds wonderful – I will make two versions: one for kids, and one for adults with rum – a daiquiri/pina colada/Jamaican mule-cake. Do you think that would work?

  12. Reblogged this on Misadventures of Me and commented:
    I made this last night and it was utterly delicious. Possibly the best twist on Banana bread that I’ve done in a while.

    The coconut cream gives it a rich, moistness that really really works.

  13. Lesley says

    Going to make this recipe this weekend. I love the combination of banana, lime, and coconut. I know it is the thing to put custard over cake in the UK (and I love custard) but a great cake needs no adornment! I have seen banana bread recipes that call for roasting bananas in the skin or microwaving them and then drainIng off excess water. It’s to concentrate the flavor, but it seems really fussy! Keep the updates from Japan coming!!

  14. Pingback: Coconut Banana Bread Recipe | Bakerette.com | Straddle The White Line

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