COCONUT BANANA BREAD
Sometimes it’s difficult to choose between banana and coconut. When faced with that dilemma, use both. For the best flavour, use coconut oil that tastes like coconut.
Makes: one 9 x 5-inch (23 x 13-cm) loaf 1½ cups (375 mL) unbleached all-purpose flour 1 cup (250 mL) shredded unsweetened coconut, divided 1 tsp (5 mL) baking soda 1 tsp (5 mL) sea salt ½ cup (125 mL) extra virgin coconut oil, melted ½ cup (125 mL) granulated sugar ½ cup (125 mL) light brown sugar, packed 2 large eggs 1 cup (250 mL) mashed, very ripe bananas, 3-4 ½ cup (125 mL) full-fat coconut milk 2 tsp (10 mL) pure vanilla extract 1 ripe banana sliced into ¼-inch (0.6 cm) slices
1. Heat oven to 350 F (175 C). Grease a 9 x 5-inch (23 x 13 cm), loaf pan. Line the bottom and the two long sides with parchment paper. The mini loaves were made in 3 pans, 5 x 3-inches (12.5 x 7.5 cm).
2. Whisk together flour, ¾ cup (180 mL) coconut, baking soda, and salt. Set aside.
3. Beat the coconut oil and sugars until well combined. Add eggs, one at a time, beating well after each. Beat in bananas, coconut milk and vanilla
4. Add flour mixture to banana mixture and mix until just combined. Scrape into the prepared pan and top with remaining
¼ cup (60 mL) coconut and banana slices.
5. Bake for 70-90 minutes (50-60 minutes for small loaves), until a toothpick is inserted into the centre and comes out with moist crumbs.
6. Let sit in the pan for 10 minutes and then remove and cool on a rack.
7. Wrap and let age for one day for the flavours to ripen.