Friday, April 3, 2015
Move over banana bread there's a new kid in town!
When this coconut bread popped up in my facebook feed from Smitten Kitchen I had no idea it would lead me back to a blog I used to read religiously (The Wednesday Chef) and from there to renowned Aussie chef Bill Granger who is famous for this recipe.
We've been on a real coconut kick lately and eat it in some form every day be it coconut milk on my muesli, coconut flour in some muffins or coconut oil in a stir fry. This bread is a celebration of coconut and while I knew my husband wouldn't be particularly keen, the rest of us would love it and I was not disappointed.
I did make a few substitutions (of course) but I think I have stayed pretty true to the original recipe. It makes a huge (10 x 5) loaf which is pretty tasty warm from the oven but is absolutely sensational toasted and spread with lots of butter and a drizzle of syrup.
I was intending on serving a slice of this topped with homemade mango sorbet for my mother in law's birthday but in the end we had a piece of this for afternoon tea and saved the mango sorbet for a few days later when we weren't quite so full from our dinner of takeaway Chinese food.
It is the perfect breakfast or brunch bread and is really substantial without being too heavy. I loved it.
If you like coconut and are getting sick of the same old banana bread, this is the one for you!
I chose to use the recipe from the Australian Women's Weekly just so I wouldn't have to do any of the conversions.
Slightly adapted from AWW
1 1/2 cups plain flour
1 cup wholemeal plain flour
2 ts baking powder
2 ts cinnamon
150g shredded coconut (I used coconut flakes which I blitzed in the food processor to make finer)
300ml milk (I used almond and coconut milk)
1 ts vanilla
1/2 cup rice malt syrup
75 g melted butter
Preheat oven to 180 degrees celsius. Grease and line a large loaf tin (mine was 10 x 5 even though the original said 8.5 x 5) and set aside.
Place the dry ingredients into a large bowl and stir together. Make a well in the middle.
Place the liquid ingredients into a large and whisk well.
Pour the wet ingredients into the well and mix until only just combined. Pour into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean.
Remove from the oven and leave for 5 minutes before turning out of the tin. Serve warm or slice and freeze to be thawed and toasted later.