Tag Archives: coconut


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


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


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!


Product Review: Artisana Raw 100% Organic Coconut butter

My grandparents will be the first to attest that I despised coconut anything growing up. Any cakes or baked goods with the flaky shreds of coconut I’d proclaim, “taste like soap.” Clueless where I came up with that one? Thank goodness our taste buds mature and develop with us into our adulthood. Fast forward to my adulthood and I couldn’t even image not liking the taste of coconut. Missing out on coconut cake, coconut frosting, piña-coladas, coconut water, coconut milk, the list goes on and on.

How about you, do you like coconut or coconut flavor?

So I came across a product on Amazon for raw coconut butter and after reading the reviews of so many happy owners we decided we wanted to give it a whirl too! Artisana Raw 100% Organic Coconut Butter, have you tried it yet? (GET ON THIS!)

(Photo taken with iPhone)

This is the moment I wish we had some smell-o-vision from my screen to yours. We opened the jar and immediately were reminded of a tropical island. No, not the super potent car air freshener that gives you a headache when you first open it and can taste it in your mouth. More like the coconut smell that transports me when I can close my eyes and almost feel a light sea breeze blowing while lounging on a tropical beach (it could just be our fan too). Regardless it’s certainly hard to fully describe in words how divine the smell is! Folks just trust us on this one.

When we first got our jar of coconut butter it was in solid form, however with the recent change in temperature it is a liquified butter that just like natural peanut butter can separate and just needs a good stir to eat.

So onto the taste…..drum roll please! We’d like to describe it to you as naturally sweet and packed full of incredible coconut flavor! We’re finding every excuse to slather or drizzle the stuff on our meals. Suchhhhh a delicious treat and it’s healthy too! Just like their product marketing states, no additives, only pure, unadulterated coconut!

This little butter babe has certainly jazzed up our breakfast routine and I don’t see us giving up on it anytime soon. Stay tuned for more featured debuts in our cooking and recipes.


Click, Ship & treat yourself!

What The Wang Chung?

Everyone has some freakishness they rather keep to themselves, right? Something embarrassing about their existence that they would never openly admit…today mine comes in the form of my Korean co-worker catching me singing out loud “Everybody Have Fun Tonight” by Wang Chung… WHAT? Yes… me… No clue where it came from. I completely blame it on 94KX. Central Pennsylvania folks you know the terrible local radio station that I speak of. Somewhere Wang Chung went to craving spicy coconut lime shrimp for dinner. Yeah… sort of all over the place when I think about it? Whatever it was, I went with it.

This succulent spicy shrimp is quick to whip up on the whim and big on flavor! So….”Ev’rybody have fun tonight!”

Spicy Coconut Lime Shrimp


2 Jalapeno peppers
1 Lime, zested with juiced
2 Garlic cloves
1/3 Cup sweetened shredded coconut, heaping
1/4 Cup coconut oil
1/4 Cup soy sauce
1 Pound cooked medium shrimp


Combine first six ingredients in Vitamin or food processor; blend throughly. The consistency will be thick. Place the shrimp in a large bowl. Pour in the thick sauce over the shrimp and toss to coat. Cover and allow to marinate at least 1 hours.

Cook shrimp on the stove in a skillet, turning frequently until nicely warmed throughout, about 10 minutes.

Of course any excuse to eat roasted garlic too!

Anyone else want to share their freakishness moments with me tonight?