Taste of the Islands Banana bread

Joan Penney

By
@thyme4dinner

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


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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)

Directions Step-By-Step

1
Preheat the oven to 350. Lightly grease pans (for ease spray with cooking spray). I made 6 miniature loaves and 24 mini muffins
2
You 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.
3
Second bowl: Whisk together the flours, baking powder, baking soda and salt.
4
Third bowl: Mash bananas (I use a potato masher or the mixer) and combine with the coconut milk.
5
Fourth 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.
6
Pour 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