Wednesday, January 29, 2014

Coconut Banana Bread

So I have this thing where I love to buy big bunches of bananas at the grocery store with the intention of eating every last one. Then a week goes by and a few of those perfect yellow bananas have now turned spotted and brown. Bummer right? Wrong! They have now turned into the perfect excuse to make some yummy banana bread. This recipe is so good on its own, but the addition of sweet coconut it takes it to the next level.

Coconut Banana Bread

{yield: 1 loaf}

3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 cup or 2 medium mashed ripe bananas
1/3 cup milk
1 teaspoon vanilla bean paste
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped walnuts (optional)
1 cup shredded coconut

Preheat oven to 350 degrees and grease the bottom only of a 9x5 or 8x4-inch loaf pan.

In a large mixing bowl, beat the sugar and butter until light and creamy. Add eggs; beat until fully combined.

In a separate bowl, mash the bananas and add to the ingredients in the mixing bowl.

Add a 1/3 cup of milk and teaspoon of vanilla bean paste (or vanilla extract) and beat at a low speed until combined. 

In a small bowl, combine flour, baking soda, salt and chopped nuts; mix well.  Add to the banana mixture and stir just until dry ingredients are moistened.  Lastly, fold in the cup of shredded coconut. 

Pour batter into greased loaf pan and bake for 50 to 60 minutes or until a toothpick comes out clean from the center of the loaf. 

 Allow to cool for 5 minutes, then remove from pan to let cool on wire rack for roughly an hour before enjoying.

When cool enjoy a slice or two for breakfast with a cup of coffee and you will be sure to start your day off on the right foot!

Bread adapted from Pillsbury Best Muffins & Quick Breads Cookbook

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