Homemade Banana Bread with Coconut Milk
(Makes 12 standard size muffins or 8 1/2 X 4 1/2 inch loaf/bread)
Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
What You Will Need:
- 4 Medium very ripped Banana🍌
- 1/3 Cup of Water💧
- 2 Large Eggs 🥚🥚
- 1 1/2 Cups of all-purpose flour🎍
- 1 Tablespoon of Sour Cream
- Pinch of salt
- 1/2 Cup of Coconut Milk🌴🥛
- 1/2 Cup of Splenda Sugar
- 2 Tablespoon of Vanilla Extract 🌿
- 8 1/2 X 4 1/2 inch loaf pan🍞
- 1 Teaspoon of Baking Soda
- 1/3 Cup of Mazola Corn Oil 🌽
- Rubber Spatula or Hand Mixer
- 1 Large Mixing Bowl
- 1 Medium Bowl
- Teaspoon 🥄
- Coconut Cooking Spray (Non Stick) 🌴
Preheat oven at 350 degrees, Spray your loaf pan with the Coconut Cooking Spray and set aside. In your medium bowl, add your peeled ripped bananas and smash it with your fork.
Combine. All ingredients in the large mixing bowl and mix with the rubber spatula. Stir for about 45 to 55 strokes ( 30 seconds with Hand Mixer at medium speed, scrape down sides with rubber spatula and mix again for additional 30 seconds) until it forms into a batter.
Pour. Batter into the loaf pan. Now, if you want to get creative, you can slice some ripped banana in any shape you want and add them on top or you can just stick to something simple and don’t add them at all. Call me old fashion lol.
Bake. For 55 to 60 minutes or until wooden toothpick inserted into the center comes out clean. During the baking process, your house with smell amazing and after baking is finished, the top of your loaf will have a golden brown crown. Take out of the oven and set it on a tile counter top and let it cool in pan for about 10 to 20 minutes. Remove from pan and let it cool on a wire cooling rack for about 1 hour. If you get super hungry, like me and want to eat it sooner, you can let it sit for like 40 minutes lol. Slice about an inch thick and serve. Enjoy!!