I'm in love with coconut oil. I'd been hearing about its magical properties in the removal of Holi paints and this morning as I was rubbing it on Muffin's head, hungry from the toasted coconut smell, I started wondering how I can cook with it. I was going to make banana bread today anyway... could I replace the butter with coconut oil?
Before answering that question, I had to make sure the coconut oil I used was marked "edible." Coconut oil is used in women's hair here and the hair oil is a different grade than the cooking oil.
I pulled out my trusty Pamela's baking mix and got to work.
4 tablespoons coconut oil
2 eggs
1 3/4 cups Pamela's baking mix
1 teaspoon salt
1/2 cup golden syrup (You can also use granulated sugar or honey, but golden syrup is another new obsession of mine.)
1 teaspoon vanilla
1 cup ripe, mashed banana
1/2 cup chopped dates (You can substitute nuts or another dried fruit if you prefer.)
Mix it all up and spoon into oiled or paper-lined muffin tins. Bake at 350 F / 175 C for about fifteen minutes, until edges start to turn golden and a toothpick comes out clean. My yield was about fifteen muffins, but the muffin papers I've found here a a bit smaller than the usual ones found in the United States.
These were soft and tasty-warm-delicious right out of the oven, and they kept their softness and moisture for a couple days. They are oh-so-yummy, rich with the coconut and banana flavors. I'd love to try dried mango for a full-on tropical muffin.
The answer is yes, I can replace butter with coconut oil, at least in this recipe.
(Recipe modified from the banana loaf recipe found on the Pamela's baking mix package.)
Before answering that question, I had to make sure the coconut oil I used was marked "edible." Coconut oil is used in women's hair here and the hair oil is a different grade than the cooking oil.
I pulled out my trusty Pamela's baking mix and got to work.
4 tablespoons coconut oil
2 eggs
1 3/4 cups Pamela's baking mix
1 teaspoon salt
1/2 cup golden syrup (You can also use granulated sugar or honey, but golden syrup is another new obsession of mine.)
1 teaspoon vanilla
1 cup ripe, mashed banana
1/2 cup chopped dates (You can substitute nuts or another dried fruit if you prefer.)
Mix it all up and spoon into oiled or paper-lined muffin tins. Bake at 350 F / 175 C for about fifteen minutes, until edges start to turn golden and a toothpick comes out clean. My yield was about fifteen muffins, but the muffin papers I've found here a a bit smaller than the usual ones found in the United States.
These were soft and tasty-warm-delicious right out of the oven, and they kept their softness and moisture for a couple days. They are oh-so-yummy, rich with the coconut and banana flavors. I'd love to try dried mango for a full-on tropical muffin.
The answer is yes, I can replace butter with coconut oil, at least in this recipe.
Muffin enjoys her muffin.
(Recipe modified from the banana loaf recipe found on the Pamela's baking mix package.)
1 comment:
That sounds fantastic! I bought some coconut oil this weekend. I'm glad to hear that it works well. I'm ready to try it out now.
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