Coconut Cranberry Banana Bread
If you love banana in your deserts, then I have a perfect recipe for you. I am so elated that this Coconut Cranberry Banana Bread turned out like a dream. Moist, delicious and nutty with tangy bits of cranberry balancing the sweetness of the Banana Bread.
A couple of weeks back, I finally got a chance to attend Food Styling workshop by Amrita. It was an amazing learning experience for each one of us. I baked this Coconut Cranberry Banana Bread for the workshop.
Food styling tips from the workshop helped a lot in refining the pictures I click for the blog. Although it will take some practice and persistence to ace it all. At the end of the workshop, all of us enjoyed the food items we had brought for styling . I was glad that everyone devoured the Coconut Cranberry Banana Bread. The fact that the sweet bread was eggless, the soft and moist texture amazed everyone.
I love how addition of Greek Yogurt does wonder to the texture of the Banana Bread. I wanted to try out a different flavour combination, hence I added Coconut (dry coconut flakes) and Cranberry. I am one of those person(s) who detest the aroma and taste of ripe bananas. However, I could eat this Coconut Cranberry Banana Bread easily as the coconut and cranberries helped banish the typical taste of bananas.
This Coconut Cranberry Banana Bread is perfect for breakfast and afternoon tea/coffee alike. It will keep fresh for up to 3 days when stored in air tight container in the refrigerator.
Coconut Cranberry Banana Bread
Soft, Moist and Eggless Banana Bread with Coconut Flakes and Cranberry
Ingredients
- 2 cups (256 gms) All Purpose Flour
- 1 1/2 tsp (7.5 gms) Baking Powder
- 1/2 tsp (2.5 gms) Baking Soda
- a pinch Salt in case you are using Salted Butter, avoid adding extra salt
- 3/4 cup (165 gms) Brown Sugar
- 2 medium Over Ripe Bananas pureed just before adding to the wet mixture
- 1 tsp (5 ml) Vanilla Extract
- 1 cup (100 gms approx) Dried Coconut Flakes
- 1/2 cup (60 gms approx) Dried Cranberry
- 3/4 cup (120 gms) Greek Yogurt
- 1/4 cup (60 ml) Milk
- 1/4 cup (60 gms) Unsalted Butter softened at room temperature
Instructions
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‘Pre-heat the oven at 180 degrees Celsius for 10-12 minutes. Line a 8″ loaf tin with parchment paper.
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Sieve the all purpose flour, baking soda, baking powder and salt together aside.
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In a bowl, cream together the softened butter and brown sugar until its light and fluffy. It should take about 3-5 minutes. Add in the Greek yogurt and beat for another 1-2 minutes.
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Puree the Bananas (over ripe bananas are best for making banana breads). Add the pureed bananas into the wet mixture. Add the vanilla extract and mix well.
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Add the flour mix in small batches alternating with milk into the wet ingredients. Lightly fold in the dry ingredients with the wet mix such that its lightly folded in.
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Add in the dried Coconut Flakes and half of the dried cranberry into the batter.
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Pour in the batter into the pre-lined Loaf tin and and top it with the remaining half qty the dried cranberry.
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Bake the Coconut Cranberry Banana Bread in the pre-heated oven at 180 degrees for 40-45 minutes. I would recommend to set the oven timer for around 35 minutes and do the skewer test and then bake till it comes out clean.
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Once baked, let it cool completely and the cut the bread into slices and serve.
