Oh, quick breads. Thank you for being easy. Thank you for being delicious.
Now. STOP BAKING SO LONG!!
The name obviously refers to the time it takes to mix them together, NOT the time we have to wait before eating them. But that time is well-worth it, I suppose, when making banana bread. And what’s better than banana bread? Banana bread with chocolate chips. Or strawberry jam 🙂 At least that’s what I hear…
So what is better than banana bread but only slightly less preferable than banana-chocolate chip bread?
Toasted coconut banana bread.
Yup. Toasted coconut. One of the best things in the world. Try it, you’ll see I’m right.
This banana bread should convince even the strong anti-coconut people of coconut’s propensity for good and, when toasted, greatness. Adding coconut oil instead of butter is a bonus. But an extra-delicious, extra-moist bonus.
Ok, enough talk. Get in the kitchen because you can literally throw this together in seven minutes flat.
note: if you’re using frozen bananas, they will probably break down in the sauce-pan, but don’t worry because they get mashed anyway
Toasted Coconut Banana Bread
Source: slightly adapted from Better Home and Garden’s New Cook Book
1 3/4 c. all-purpose flour
2/3 c. sugar or Agave Nectar
2 t. baking powder
1/2 t. baking soda
2-3 medium bananas fresh or frozen
1/2 c. flaked coconut, toasted divided
1/2 c. coconut oil
Preheat oven to 350
Slice bananas in half lengthwise. In a large saucepan, brown bananas over high heat. Remove once browned and heated through. Mash and let cool.
In a large mixer bowl combine 1 cup of the flour, the baking powder, baking soda, salt and sugar (if using). Add mashed banana and coconut oil. Beat until blended, then beat vigorously for 2 minutes. Add eggs and remaining flour. Add 2/3 coconut.
Pour batter into a greased 8x4x2 loaf pan. Top with remaining toasted coconut. Bake in oven for 60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes on a wire rack. Remove from pan and cool thoroughly.