Tuesday, May 11, 2010

Catch One of These Banana-Coconut Mini Loaves

Butterfingers in the kitchen. That’s what I had while I prepared these banana-coconut mini loaves. First the flour container dropped from my hands as I attempted to return it to the cupboard. I tried to catch it, but as you'll notice from the next picture I was unsuccessful.

Next the whisk I used to combine the wet ingredients slipped from my fingers, hit the floor and spattered banana goop everywhere. The combination of flour and wet banana made my ceramic floor slipperier than stepping onto an ice rink with the skate guards still on the blades (a guy on my hockey team did this once and I have to admit it was very funny).

My ipod happened to be on shuffle while I was dropping things and appropriately the song Catch by The Cure came on. It’s a whimsical love song about trying to catch a girl from falling; in my case it was about trying to catch a tin of flour and a whisk.

I managed to keep my balance as I cleaned up my mess and continued making these mini loaves. Combining bananas and coconut is always welcome in my kitchen! I don’t care if it’s in a drink, pie or moist quick- bread such as this. I love them all!


By the way, you can use the traditional 9 by 5 bread loaf pan to make these beauties (double the time). I’m just partial to my mini loaf pan because the mini loaves take half the time to bake than if you used a regular loaf pan. Plus these little breads also look as cute as the baby on the Cure’s Galore CD who has unfortunately dropped an ice cream cone. Here kid! Catch one of these banana-coconut mini loaves. Trust me you'll like it!



Banana-Coconut Mini Loaves
Instruments
1½ cups all-purpose flour
½ cup natural wheat bran
1½ tsp baking powder
½ tsp each baking soda and salt
1½ cups mashed ripe bananas
1 tbsp coconut rum (optional)
2 eggs
½ cup lightly packed brown sugar
¼ cup low-fat sour cream
2 tbsp canola oil
1 tsp vanilla extract
1/3 cup flaked unsweetened coconut

Lyrics
Spray a mini-loaf pan (8 cups) with cooking spray. Set aside.

In a non-stick skillet toast coconut over medium heat, about 3 to 4 minutes (keep a close eye on it as it toasts quickly and can easily burn). Set aside.

In a large bowl combine flour, wheat bran, baking powder, baking soda, and salt. Set aside.

In medium bowl combine mashed bananas, coconut rum, eggs, brown sugar, sour cream, oil and vanilla. Whisk until combined. Add to dry ingredients and mix just until moistened. Gently fold in half the toasted coconut. Divide batter equally among the 8 cups in the loaf pan. Sprinkle remaining toasted coconut on top of batter.

Bake in a 350ยบ F oven for 20 minutes or until loaves are lightly browned and a toothpick inserted in center of a loaf comes out clean. Cool loaves in pan for 10 minutes. Remove loaves from pan and let cool on a wire rack.

Volume: Makes 8 mini loaves

Tip: Use bananas with brown spots, as they are ripe and randy with flavor.

* * * *
Brent Garell
The Kitchen Roadie
brent@cookapalooza.com

2 comments:

  1. mm...coconut rum! Now that's a way to give banana bread a bit of kick :)

    ReplyDelete
  2. Whenever I can find a reason to add coconut rum to a dish it's in there. Thanks Katina.

    ReplyDelete