The very talented Amanda of Amanda’s Cookin started The Secret Recipe Club (or TSRC, here on) a while back. I know! Doesn’t it sound so cool and fun! Well, it is! The idea behind TSRC is simple. Each participating blogger is assigned one of the other participating blogs (much like a Secret Santa). No one reveals whose blog they have, they just visit, pick a recipe, and make it! My assigned blog this month was Suz’s Thru The Bugs on My Windshield.
Now, the moment I clicked on Suz’s blog, I knew what I wanted to make. Because the first recipe itself caught my eye! Now, I have to tell you, recently I have this craving for everything coconut. The list includes coconut chocolates, Indian dishes with coconut like the Kerala cauliflower dish I recently made and Pina Colada (yes, alcohol can never be left behind, can it!). So when I saw Suz’s recipe for coconut banana bread which was topped with coconut lime sauce (coconut lime sauce- who can resist that!) , I was sold.
Coincidentally, Suz tried this recipe for her last month’s TSRC blog hop. Well, Suz and I get attracted to the same sweet things, I guess! Besides this recipe, Suz who lives with her Mountain Man, has a lot of other good recipes that I am tempted to try and have bookmarked, including her Chicken Asparagus Penne Pasta salad, her never-fail Pie crust and Amanda’s Cantaloupe Quick Bread. Do check her blog out, guys (she makes her own homemade vanilla extract- yup, she is that good!) I did a slight variation to the recipe. Though I would have loved to try the recipe with bananas, my stomach just can’t digest it anymore. It’s sad, really, it is, especially at times like these! I used to love banana bread and to have coconut in it, ah! How good would that have been! Sigh! Well, some things you just can’t help, can you. So, instead of banana, I thought of using zucchini. The substitution worked really well, more than what I expected. The only problem, I feel, some might have is that since I took out the banana, some of the sweetness also went away with it. V found the sweetness perfect, and with the glaze you don’t miss the sugar, but if you like your stuff sweet, you should up the sugar amount. Another reason why the sweetness might have been off the mark was that I did not realise that my stock of sugar was low, and found out only when I started mixing everything up.
Now, not that I need a reason to make Pina Coladas, but this was a perfect time to make some! So, there I was, sipping my Pina Colada and biting into my take on Suz & Krista’s coconut banana bread, with this song playing on my mind.
Yes I like Pina Coladas
And getting caught in the rain
I’m not much into health food
I am into champagne
I’ve got to meet you by tomorrow noon
And cut through all this red-tape
At a bar called O’Malley’s
Where we’ll plan our escape.
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