Bananas

Man do we love banana bread!

Banana bread is just SO easy to whip up, and to be completely frank, we always seem to have two bananas lying around from the bunch that are on their last leg. It’s almost like the food gods are telling us to just reserve those two just for the excuse to bake up a fresh loaf. Haha! Okay… Maybe not… but it is a great excuse right?!

I find that with banana bread I’m always challenging myself to make it differently each time. A tweak here, an addition of this ingredient there, etc. Heck sometimes I just open up our cabinets and throw whatever I can get my hands on into the batter.

But for blogging and sharing sake, I actually typed out quickly what went into this loaf.

Are you ready? (“Because this shi* is bananas!”) SORRY! Couldn’t resist!

I decided a banana bread would pair well with coconut….so that’s just what I did…. And my predictions were spot on! Don’t you just love when that happens? Yeah, me too!

Before popping into the oven, I topped the bread off with a little mixture of sweetened and unsweetened shredded coconut flakes for that additional flaky texture, man was it a game changer! Mr. B couldn’t resist topping his with homemade whipped cream left over from a cake I made.

If you bake a loaf, let me know what you think!

Coconut Banana Bread
Makes one loaf

Ingredients:

2 very ripe bananas, peeled
1/3 cup melted coconut oil
3/4 cup coconut sugar
1 egg, beaten
1 teaspoon coconut extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
1/2 cup coconut flakes mixture of sweetened / not, reserve 2 Tablespoons for topping

Instructions:

Preheat the oven to 350°F (175°C), and grease or butter a 4×8-inch loaf pan.

In a mixing bowl, mash ripe bananas with a fork until they are smooth. Stir the melted coconut oil into the mashed bananas.

Next, mix in the baking soda and salt. Stir in the coconut sugar, beaten egg, and coconut extract. Mix in the flour and shredded coconut flakes.

Pour the batter into your prepared loaf pan. Use reserved 2 Tablespoons of shredded coconut by sprinkling over the top of the loaf. Bake for 1 hour (check at 50 minutes, depending on your oven) at 350°F (175°C), or until tester inserted into the center comes out clean.

Remove from oven and let slightly cool. Slice and serve!

Backpackbees

2 comments

Leave a Reply

Your email address will not be published. Required fields are marked *