Tuesday, November 1, 2011
Friday, October 28, 2011
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 medium overripe bananas, mashed (about 1 cup)
- 1 cup sweetened flaked coconut (or shredded coconut)
- 1 cup light coconut milk (my store did not have light, they only had original so I used that)
Preheat the oven to 350. Grease your bread pans. I cover my pans in Crisco and then put flour to coat it. Set aside
In the one bowl using a wooden spoon mix the oil and sugar. And the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.
Whisk together in another bowl the flour baking powder, baking soda, and salt in a mixing bowl.
In a separate bowl, stir together the mashed bananas and the coconut milk.
Gradually mix in the dry ingredients with the wet ingredients. Mix until combined. Stir in the coconut. ( I sprinkled in a little extra, I love coconut)
Pour batter into the prepared pans. Bake for 1 hours and 15 minutes. ( I checked about an hour and mine was done) Do to toothpick test to see if it comes out clean. I doubled this recipe and it took 3 large pans. But they have here you can use 4 small loaf pans and cook for about 45 min. (and that's not doubling it)
Let bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.