You might be
surprised disgusted to know I have never purchased a slice of Banana Bread in a cafe. If I’m going to pay for an overpriced, stale snack with my coffee, it’s going to be something I wouldn’t make at home. Which doesn’t leave much because I am obsessed with baking. Hence the food blog.
I once saw coconut bread on a menu in a cafe. It came in a loaf and was toasted like banana bread. I carefully studied it in the window, googled then went home to make it. At that time I was quitting sugar. I know, right? We can all be foolish sometimes. I made it with a suitable sugar substitute and I liked what I tasted.
Now that I have wised up, I had a crack at making it without the aforementioned sweetener. And I still really liked what I tasted. Toasty coconut bread that’s a little bit sweet and made for eating with loads of butter. And super speedy to throw together. I even bet you have all the ingredients in your cupboard. Obviously you could make it sugar free if that was your thing. It would still be totally delicious!
What do you order with your coffee? Ever quit sugar?
- 1 cup shredded coconut
- 2 cups plain flour
- 1/2 cup brown sugar
- 100 gr coconut oil, melted
- 2 eggs
- 2 tsp baking powder
- 1 cup milk
- Pre heat the oven to 180 degrees Celsius and line a loaf tin.
- Place the coconut oil in a bowl and beat with two eggs.
- Fold through coconut, sugar, baking powder and flour.
- Beat in the milk.
- Transfer the batter to the tin and bake for 40 minutes or until a skewer comes out clean when inserted into the centre.