Recipe Review - BANANA & COCONUT BREAD - QFITT pg 6

[faffa_70]

I made this more with the intention of it being a breakfast bread for myself (am looking for alternatives since going wheat free!!)

I really liked the flavour and the texture (it was also very moist mmmmm  ) but it was waaaaay to sweet for me. I'm a sweet tooth but not for a breakfast bread.

I had the thought when I was adding the sugar that it was going to be sweet with the coconut and the banana - I should have listened to myself and reduced the sugar!

I think as a cake it would be ok with a cuppa 

As it stands I would give it a 3/5 (purely on personal preference of sweetness) but I intend to make it again later this week and will reduce the sugar. Will report back again on how much I reduce it by and how that goes.

[alyce alexandra]

Hi faffa,

Great to hear you have made the banana and coconut bread!

I did experiment with cutting the sugar but found the texture wasn't as nice - it was a bit dry and crumbly. I will be really interested to hear how you go with reducing the sugar - the less sugar the better in my mind!

[cecilia]

My DDIL makes this bread a lot - obviously it's a 5/5 at their place!  Thanks for a great recipe to help a new Mum pamper herself.

[cooking-good-looking]

Have this in the oven as we speak! I too reduced the sugar by 100gms just because it looked too much as I was pouring it it. Didnt have wholemeal spelt flour so just used wholemeal S.R flour instead and skipped the Baking Powder- not sure how it is going to go but it smells and looks good!

[blackwood]

YUM! This recipe is a winner! I had a few bananas sitting on the bench that were were wayyy to ripe to eat, so this recipe was the first one I tried from this magnificent book!

I followed the recipe exactly and was so impressed with the result! 5/5 from me!

It makes a large loaf, so I will give some to my Dad who is a big banana cake/bread fan.

For a little tweak, I think it would be lovely with a little cinnamon added as well. I might try that next time) But of course, it's absolutely lovely without it too.

I have one little question for Alyce, or anyone else that might know....the recipe calls for 400g tin of Coconut milk. I have a few tins in the cupboard but they are all 270g tins. Do you think, rather than opening two tins (and then having 140g left over), I can use a 270g tin and then top it up with anything else to make it up to 400g (like oil, butter or just water?). Does that make sense?

Otherwise, does anyone have any great suggestions of wat I can use the left over coconut milk for? (sorry, I m new to coconut milk, i'd never used it before getting my TMX

I"ll looking forward to trying more recipes out of this book! 

[judydawn]

You can always freeze the leftover coconut milk blackwood.

[deedub]

You could use up the coconut milk in the lemon coconut steamed puddings - the recipe card is given out at the Varoma demo, but clever Uni has posted pictures here

[blackwood]

Two brilliant ideas! Thanks Judy and Deedub

I didn't know you could freeze it, might try that. One question, if I freeze the coconut milk, does that mean that when I thaw it and use it in another recipe that I wouldn't be able to freeze the item that I cook with the thawed coconut milk?

Yum, the lemon coconut steamed puddings sound delicious! I love lemon desserts! I have all of those ingredients too!

Thanks for the ideas!

[judydawn]

Coconut milk can be thawed and refrozen. However, when thawing coconut milk in a microwave or hot pan, do not let it boil.

[asha_76]

I made this on the weekend and it was a big hit in our household.  I didn't find it too sweet and the moist texture throughout was very appealing.  I'd definitely make this one again...it's a 5/5 from me!

[natalia]

Yum!  I cooked this yesterday, it is sooooo moist. I only put in 200g of sugar instead of  300g  and it is the right sweetness for my family I think that the full amount might be a little sickly IMO.

[Tasty]

I'm thinking of making this to use up some ripe bananas but I don't have any wholemeal spelt flour. What can I use as an alternative? Can I use wholemeal plain flour or just regular self-raising flour and would I need to adjust the quantities?

[Tasty]

So I made this yesterday and had to make a few substitutions as I realised I didn't have some ingredients or enough of them, including sugar.

It turned out fine but I think I prefer other banana breads I've tried. Like Faffa, I also wouldn't have it for breakfast but rather morning or afternoon tea.

[faffa_70]

I have found if I am using really REALLY ripe bananas then I have to reduce the sugar ... even for a cake to have with a cuppa .... If I am using banana's that need using up then the full amount is fine.  I tend to wait until my bananas are just about unusable even for cooking lol and they are very sweet in themselves.  Since I have worked this out, this recipe is a winner and I really love it