Tuesday, February 25, 2014

Banana Coconut Bread



Lots of very ripe bananas on my counter gets the family begging me to make banana bread. So, I decided to try to be a little more creative. This cold weather that has come back to us, makes me long for the tropics, so banana coconut it is!


1/2 cup canola oil
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp almond extract
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
4 VERY ripe bananas (I like to wait until mine turn completely black = more flavor)
1 1/4 cup coconut milk
1 1/4 cup toasted coconut
1/4 cup coconut un-toasted (for garnish before going in the oven)
Preheat Oven to 350 degrees & grease a loaf pan.

**toast your coconut on a cookie sheet in preheated oven for 4-5 minutes. Just keep an eye on it so it doesn't burn.**

In a bowl, mix the flour, baking powder, and soda and set aside.  Mix oil, sugar, and eggs in a mixer until thickened. Then add both extracts.  In a separate bowl, take bananas and coconut milk and mix together well. Alternate the flour mixture and banana milk mixture until combined. Then add in the toasted coconut.
Pour into prepared loaf pan. Sprinkle with the un-toasted coconut.
Bake for 1 1/2 hours or until a toothpick comes out clean.




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