If you're like me, you've got a decent list of various banana breads you cycle through. Maybe a Double Banana Bread this time, and a Banana Walnut Bread next time. I often find myself making various banana breads for breakfast. They're cheap and easy. Plus, we usually have bananas around.
Well, this time, I wanted to switch things up a bit. With the beginnings of this cooler weather, I wanted something just a bit tropical. Looking around, I had some coconut and not much else. But coconut's tropical enough for now, so it works for me!
We both liked a Banana Bread with more than just banana flavor. The shredded coconut added not only a nice flavor, it also gave the Coconut Banana Bread an extra bit of texture. I also threw some oatmeal on top, and you can do the same. Or better yet - use some of your shredded coconut!
What do you like adding to your standard Banana Bread recipe?
Coconut Banana Bread
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 1 loaf
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1.25 cups | ~4 small/medium | bananas, mashed | |||
| 2 teaspoons | cinnamon | ||||
| 1.5 cups | shredded coconut | ||||
| 2 | eggs | ||||
| 2.5 cups | flour | I used half whole wheat and half white. | |||
| 1.25 cups | milk | ||||
| 1/2 cup | sugar | ||||
| 2 teaspoons | baking powder |
Methods:
- Gather all materials.
- Form Wet Team by mixing eggs, bananas, milk, sugar, and vanilla.
- Form Dry Team by mixing flour, baking powder, coconut, and cinnamon.
- Combine Wet Team and Dry Team, and pour into a greased loaf pan.
- Bake at 350F until golden brown and delicious, approximately 50 minutes.
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