Lil’ bun has this thing these days where every time she comes home from school she asks me to bake something with her. Apparently baking something everyday is the new trend. Originally we planned on making pizza bread but then half way through we realized we didn’t have the right type of ham since we only had black forest, and that we had no cheese blocks at home anymore. So, that didn’t work out, but since lil’ bun only threw together the dry ingredients, and I realized that it was just a basic quick bread recipe, we quickly found an alternative! COCONUT BREAD!
The Coconut bread took a while to cook all the way through….which completely tested lil bun and my patience. But they turned out nice and fluffy and wonderful…so I guess they were worth the wait! I regret it not occurring to me earlier that I could have used a banana instead of an egg to vegan-ize it the recipe because I think it would of tasted so much better if it was banana coconut flavour. Although if we didn’t that the cooking time probably would have taken even longer. We also should of toasted the coconut before we threw them in the batter, we sort of got lazy with that aspect of it. Well, I need to go check on my bread loaf now, so toodles!
Recipe
- 1 1/2 cup flour (or whole wheat if you like to be guilt free)1/2 cup sugar
- 1.5 teaspoon baking powder
- 1 egg (or a mashed banana if you roll the vegan way and like banana coconut)
- 1 1/4 cup milk (or soy)
- 3/4 cup unsweetened coconut flakes (toasted if you want more coconut-y goodness, we just got lazy)
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Method
1. Preheat oven to 350F (180C). Combine flour, sugar, and baking powder.
2. Mix together the egg (or banana), milk, vanilla extract , and almond extract.
3. Pour the wet ingredients into the flour mixture. Add in the coconut flakes
4. When combined, pour into a loaf pan.
5. Bake for 45-50 minutes or until golden brown and toothpick comes out clean when poked into the center. Let cool, then munch.