Coconut and Banana Casserole Recipe
Great Breakfast or light dinner. It is not prepared quickly, due to a long stay in the oven and cooling. But you can cook in the evening – and in the morning you have a delicious and even somewhat healthy Breakfast.
Servings
8
Cook Time
80minutes
Servings
8
Cook Time
80minutes
Ingredients
Instructions
  1. Before you start cooking, turn on the oven to heat 180 degrees. Beat eggs with sugar and salt until white. If you do not like very sweet – sugar can be painlessly reduced.
  2. Add cottage cheese to the egg-sugar mass. Stir. If the curd is very lumps-it is better to mix with a mixer.
  3. Pour in a jar of coconut milk. Stir.
  4. Add flour and mix thoroughly.
  5. Cut the bananas into cubes and mix them into the casserole dish.
  6. We take a split form of 26 cm, cover the bottom with baking paper, put the bottom in place, fasten. You don’t need to lubricate anything. The form should be high enough sides, because during baking, the casserole rises strongly, then, however, it also falls off. We pour out our preparation. Put in the oven for 70 minutes. I had a lot of tension during baking – I turned off the oven after 70 minutes, opened the door a little and left the casserole to cool in the oven. If you are confident in your oven, then remove it after the time has elapsed. After cooling, the casserole easily moves away from the edges of the mold. Use cold. You can pour jam (in the photo, jam from irgi) and sprinkle with powdered sugar. Although without all the additives-the sweetness of a banana, the sourness of cottage cheese and a slight taste of coconut-what else do you need for morning coffee?
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