I know I’m a bit of a Johnny-come-lately to coconut oil, but I picked up a jar and decided to give it whirl this past weekend to find out what all the buzz was about. I made banana bread, following a fool-proof recipe that I’ve used for years and simply replacing the called for melted butter with coconut oil. The results were fantastic–moist, a nice, light texture, and a delicious subtle but definitely present coconut flavor.
Here’s the recipe I followed:
2 cups flour–I usually use unbleached white, but I’ve made it with whole wheat flour, as well as a gluten-free blend of a few other flours and it’s still tasty and the ratios work.
1 cup sugar–I usually use brown sugar or a mix of brown and white
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 super ripe bananas, mashed
1/2 cup milk
1/2 cup unrefined virgin coconut oil
1 teaspoon vanilla extract
1. Combine dry ingredients in a medium bowl.
2. Combine mashed bananas and other wet ingredients in a separate bowl. When I make this recipe with butter, I melt the butter first and then add it to the other wet ingredients, smashing the bananas and mixing everything together with a fork . When I subbed in coconut oil, which is semi-solid at room temp, I didn’t melt the oil first, but used a hand-held immersion blender to mix it into the wet ingredients and really mash up the bananas.
3. Add the dry ingredients to the wet ones and stir until combined.
4. Grease (I used coconut oil) and flour a loaf pan, transfer the batter to the pan, and bake at 350 F for about 1 hour until the top is golden brown and a tooth pick comes out clean.
Next experiment–tossing popcorn with a tablespoon or so of melted coconut oil. Have you tried cooking or baking with it yet? What did you think?