How to Make Coconut Banana Bread | Flavor Makers Series | McCormick

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative.

Start by mixing the dry ingredients: all-purpose flour, baking soda, baking powder, salt, and 1 teaspoon of McCormick Cinnamon in a bowl.

Whisk the dry ingredients together and set aside.

Measure 1 cup of Thai Kitchen Coconut Milk and check the measurement carefully.

Beat in 2 eggs and add sugar to the coconut milk mixture.

Blend the wet ingredients starting slow to avoid sugar flying everywhere, then increase speed.

Mix in the ripe bananas until well combined.

Gradually mix in the dry ingredients, starting slow to prevent flour from flying everywhere, and mix on low speed to avoid overmixing.

Scrape down the bowl to ensure everything is mixed, leaving a few dry bits.

Add walnuts to the batter and stir gently.

Prepare a loaf pan by spraying it with baking spray and then flouring it to prevent sticking.

Pour the batter into the prepared loaf pan immediately after mixing.

Bake in the oven for 1 hour, rotating the pan halfway through for even baking.

Check for doneness by looking for a beautiful brown crust and inserting a toothpick in the center; it should come out clean with no crumbs.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice the cooled bread and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens