Parisian-Style Banana Bread
This is a Parisian-style Banana Bread that I have grown to enjoy more than the typical banana bread we have all grown up eating. This style pairs the banana with other tropical flavors – in this case, coconut, and lime. The coconut milk brings a richness that is well-balanced by the lime.
INGREDIENTS
4 overripe bananas
1⁄2 cup whole coconut milk from a can
2 teaspoons lime zest
1 tablespoon lime juice
215 grams Hollis flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 cup butter (room temperature)
200 grams cane sugar
1 egg (room temperature)
1⁄4 teaspoon coconut extract (optional)
METHOD
1. Preheat the oven to 350 degrees F. Butter and line a 9 x 5-inch loaf pan.
2. Puree the bananas in a food processor, or mash in a bowl by hand with a fork. You will need 1 1⁄4 cups for this recipe.
3. Shake can of coconut milk to combine creamy and watery parts.
4. In a mixing bowl, combine banana puree with 1⁄2 cup coconut milk, lime zest and juice.
5. In a separate bowl, whisk flour, baking powder, and baking soda.
6. In a stand mixer, beat butter and sugar together until light and fluffy. Add the egg and beat to combine and add the coconut extract (if using), and beat to combine.
7. Fold the dry ingredients into the wet ingredients until fully incorporated. Pour batter into the buttered loaf pan and bake for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
8. Wait an hour before serving to allow the flavors to bloom. Enjoy!