Coconut and banana make this Thai flavored bread moist and irresistible. Coconut milk is used instead of oil or butter so it’s good for you too!
It’s called bread but is sweet so it can be eaten as a snack and it’s even suggested you can have it for breakfast. It will certainly provide you with all the energy you need to start your day.
The recipe calls for a 9×5 inch loaf pan and the idea is to place this in the Dutch oven to cook. But if a rectangular loaf pan will not fit into your Dutch oven use an alternative like a deep 9-inch dish or pie plate or a deep 9 inch round cake pan. Check the cake mixture regularly while cooking because it will cook at a different rate depending on what size pan you use.
In Thailand, a favorite way of making coconut and banana bread is to add coconut flesh as well as the milk to the recipe below. The all-purpose flour is also substituted with a mixture of flours; tapioca, rice flour, and a little glutinous flour. This is then placed in little ramekin dishes and steamed until the bread is firm but still moist and sticky. Extra coconut flesh is sprinkled on top.
The different flours give the bread its distinct texture but these flours might not readily be available where you live and that’s why the recipe below is an ideal alternative that doesn’t sacrifice flavor over method.
If you are new to dutch oven cooking, check out this article-
Here are a couple more recipes you may like to check out when done with this one.
Makes one loaf-
- 2 cups all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup coconut milk
- 1¼ cup sugar
- 2 eggs
- 1 cup mashed, ripe bananas (between 2 -3 bananas)
- 1 tsp ground cinnamon (optional)
- 1 cup chopped walnuts (optional)
- Heat the Dutch oven over the coals. Add enough coals to give your oven an internal temperature as close to 350⁰F.
- Beat together the coconut milk, sugar and eggs.
- Mix the flour, cinnamon, salt and baking powder together.
- Gradually add the flour mix to the milk, sugar and eggs, mixing well.
- Grease and flour parchment paper that will fit in a 9 x 5 inch loaf pan or equivalent. Ensure the edges come way over the top of the pan to give you something to hold onto when pulling it out.
- Bake for about one hour or until a skewer or similar comes out clean when inserted.
- Remove and allow to cool on a wire rack.