As you all know, I LOVE banana bread. We have quite the love affair on many occasions in my household. I decided to put a new spin on the ole basic recipe since I also equally LOVE coconut. The result was a super moist and delicious bread that will not last long in your household. So if you are a fan of coconut and banana then try this recipe and prepare to never go back.
Coconut Banana Bread
1/2 cup vegetable oil
1 cup granulated sugar
1 tsp vanilla extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)
Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.
*I used a mini muffin pan as well as a loaf pan
In the bowl mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.
Gradually mix in the dry ingredients alternately with the wet ingredients. Mix until just combined. Stir in the flaked coconut.
Pour the batter to the prepared baking pan.
Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean
*If using a mini muffin tin than keep a close eye because it will only take 10-15 minutes to cook.