Taste of the Islands Banana bread

Joan Penney

By
@thyme4dinner

I love banana bread and coconut, the two flavors combined are pure bliss!

Rating:
★★★★★ 2 votes
Comments:
Serves:
8-12
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

1/2 c
coconut oil
1/2 c
sugar
1/4 c
brown sugar, firmly packed
1/4 c
turbinado sugar
2
eggs
2 tsp
pure vanilla extract
2 c
all purpose flour
1/2 c
coconut flour
1 1/2 tsp
baking powder
3/4 tsp
baking soda
1/2 tsp
salt
1 c
banana (overripe) mashed
1 c
coconut milk
3/4 c
pecans (toasted and chopped)
3/4 c
flaked coconut (toasted)

Step-By-Step

1Preheat the oven to 350. Lightly grease pans (for ease spray with cooking spray). I made 6 miniature loaves and 24 mini muffins
2You will need four bowls to prepare this recipe.
First bowl: combine coconut oil and sugars. Mix well. Add eggs one at a time, beating well after each addition. Add vanilla extract.
3Second bowl: Whisk together the flours, baking powder, baking soda and salt.
4Third bowl: Mash bananas (I use a potato masher or the mixer) and combine with the coconut milk.
5Fourth bowl: Gradually mix the dry ingredients with the wet ingredients, starting and ending with the dry ingredients. Mix until just combined. Stir in the pecans and coconut.
6Pour the batter in the prepared pan(s). The miniature loaves baked for 26 min. The mini muffins baked for 15 min. Allow to cool for 5 min. before turning out.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Vegetarian
Hashtags: #coconut, #banana