Simple Rendang
Simple Rendang is a gluten free and dairy free recipe with 48 servings. One portion of this dish
Coconut Banana Nut Bread
Details
- Serving Size: 12
- Vegetarian: True
- Weight Watchers: 10 Points
Cuisine
- morning meal
- dessert
- brunch
- breakfast
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons Kelapo Coconut Oil
- 8 tablespoons light brown sugar
- 3 medium ripe bananas
- 3/4 cup of milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened coconut flakes
- 1 cup of chopped mixed nuts, toasted (I use cashews, almonds,
- handful of sliced almonds for sprinkling on top
Instructions
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream together the coconut oil and the light brown sugar.
Continue to mix as you add in the bananas, then the milk and vanilla.
Mix for another 2 minutes. You are looking for a smooth batter.
Remove the bowl from the mixer and fold in the chopped nuts and the coconut flakes.
Transfer to a loaf pan and sprinkle the top with sliced almonds.
Bake for 1 to 1 1/2 hours, or until a toothpick inserted in the middle of the loaf comes out clean.
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