Banana Coconut Bread

Today I introduced the bread made with bananas, which is really delicious, one is the combination of banana and coconut, and the other is banana cranberry and orange. The former banana fragrance is rich, delicate and soft, the latter is sweet and sour, rich in layers, and very fast. If you do n’t want to stay in the oven for too long in summer, you can try this ~

Material

Wet material
Banana 2 pieces about 220g-230g
60g milk
1 egg about 60g
Vanilla extract 2g
White sugar 30g
1 tsp white vinegar

Dry material
Whole wheat flour 170g
Coconut 40g
A pinch of sea salt
Baking soda 1.5g
Baking powder 3g

Top decoration
20g almonds
Coconut 10g
Sea salt 2g

Practice

① Two ripe black bananas, about 140g, pressed into a mud.

② Add milk, eggs, vanilla extract, and mix all the wet materials to mix well.

③ Dry materials are mixed in a basin.
★ Severe mouth girls, like sweet and non-fat-reduced, please add about 30g-40g of sugar here, because the finished product is not too sweet.

④ Pour the wet material into the dry material, and mix it (not the circle and mud) so that there is no dry powder. Do not over mix, the ribbed tissue will be very wet and sticky. The overall stirring time should not exceed 30 seconds, otherwise the ribs will stick out.

⑤ Insert non-stick mold. If it is a stained mold, please spread the baking paper.

⑥ Coconut, almond and sea salt are mixed well.

⑦ The oven is preheated at 175 degrees. Sprinkle the mixture on the top before entering the oven. After sprinkling, press gently with your hands to reduce the rate of slag.

⑧ If you use a long mold to bake for 40 to 45 minutes. If you bake it in muffin mold for 35 minutes.

⑨ After baking, let it rest for two minutes, then remove the mold and let it cool on the grill. The strips can be sliced, sealed and frozen. The muffin cups can be sealed and frozen by cooling. When eating, the microwave heats for 15 seconds. Hot food is better than cold food!