Banana Coconut Tea Loaf

About Banana Coconut Tea Loaf

Banana Coconut Tea Loaf is a delightful and flavorful baked treat that combines the rich sweetness of ripe bananas with the tropical essence of coconut. This moist and tender loaf is a perfect fusion of comforting banana bread and the exotic touch of coconut, creating a unique and satisfying flavor profile.

To create this scrumptious loaf, overripe bananas are mashed and incorporated into the batter, lending natural sweetness, moisture, and a distinct banana flavor. The addition of shredded coconut not only enhances the texture but also introduces a delightful tropical flair. The loaf is typically infused with warm spices like cinnamon or nutmeg, adding depth and complexity to the overall taste.

The term “Tea Loaf” often implies a loaf cake that pairs exceptionally well with a cup of tea or coffee, making it an ideal choice for a cozy afternoon treat. Whether served as a breakfast option, snack, or dessert, the Banana Coconut Tea Loaf is sure to please those with a penchant for the classic combination of bananas and coconut.

This versatile and easy-to-make treat has become a popular choice for home bakers and a go-to recipe for gatherings, where its aromatic fragrance and delicious taste are bound to captivate the taste buds of anyone fortunate enough to enjoy a slice. The Banana Coconut Tea Loaf offers a harmonious blend of familiar and exotic flavors, making it a delightful addition to any baking repertoire. Banana Coconut Tea Loaf promises a delicious escape to a paradise of flavor. Elevate your tea time or snack break with this irresistible treat that captures the essence of tropical bliss in every bite.

Ingredients

• Over ripe medium sized bananas, peeled and mashed 4
• Fresh coconut, scraped 1 cup + to sprinkle
• Butter to grease
• Refined flour 2 cups + to dust
• Baking powder 1 tsp
• Baking soda 1 tsp
• Maple syrup 2 tbsps
• Oil 2 tbsps

How to Make Banana Coconut Tea Loaf (Stepwise Photos)

1. Preheat the oven to 180º C. Grease 2 rectangular aluminium loaf tins with some butter and dust some dry flour.
2. Take refined flour in a mixing bowl, add coconut, baking powder and baking soda and mix well with a spoon.
   
3. Add bananas, maple syrup and oil and mix with your hand to make a slightly stiff dough.
   
4. Put the dough equally in the prepared loaf tins and tap them lightly on the work top.
   
5. Keep the tins on a baking tray, place the tray in the preheated oven and bake for 20-25 minutes.
6. Bring the tin out of the oven and let it cool for about 10 minutes before demoulding the loaves.
   
7. Slice and arrange on a serving platter and serve with cups of hot tea.
   

Method

1. Preheat the oven to 180º C. Grease 2 rectangular aluminium loaf tins with some butter and dust some dry flour.
2. Take refined flour in a mixing bowl, add coconut, baking powder and baking soda and mix well with a spoon.
3. Add bananas, maple syrup and oil and mix with your hand to make a slightly stiff dough.
4. Put the dough equally in the prepared loaf tins and tap them lightly on the work top.
5. Keep the tins on a baking tray, place the tray in the preheated oven and bake for 20-25 minutes.
6. Bring the tin out of the oven and let it cool for about 10 minutes before demoulding the loaves.
7. Slice and arrange on a serving platter and serve with cups of hot tea.

Additional Tips and Tricks

1. Serving Suggestion : Slice and enjoy the Banana Coconut Tea Loaf on its own or with a cup of tea..

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps