Banana Coconut Bread
This is another version of the banana bread I usually make. I had a few very ripe bananas and wanted to change up my usual bread recipe. I typically put shaved chocolate in this bread but this time I felt like adding a different flavor.
I thought of dried shredded coconut and went with the idea. I used the same recipe but substituted coconut for the chocolate. As I write this- I am thinking of maybe next time adding coconut milk in the bread as well. I think it will give it a stronger coconut taste and make it rich and creamy- yum!
This one was really good and moist as well. I really love the banana and coconut flavors together- reminds me of the tropics. My daughter who typically doesn’t care for anything with coconut really enjoyed it. I guess the fact I didn’t really tell her the ingredients, probably helped my cause.
This is a different recipe for those who are tired of making the regular run of the mill banana bread– not that there is anything wrong with that… but it is nice to change things around once in a while. Speaking of which, my daughter has been asking me to make the blueberry muffins again and I keep delaying it since I have not yet figured out a different recipe for them.. I am sure it will come to me soon.
- 1¼ cups unbleached white whole-wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup extra light olive oil, plus more for preparing the pan
- 1 cup evaporated sugarcane juice (sugar)
- 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
- ½ cup toasted walnut pieces
- ½ cup sweetened grated coconut
Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually pour the egg mixture into the oil and sugar while mixing until incorporated. Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and coconut and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
