Coconut Banana Bread

This bread recipe is quick and easy to make, foolproof and a must try, if you like bananas and coconut. 

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INGREDIENTS

1 cup mashed overripe bananas, 2 large or 3 medium bananas + 1 more for decoration (optional) ▢1/3 cup maple syrup ▢1 tsp vanilla extract ▢2 large eggs at room temperature ▢1/3 cup coconut oil, olive or vegetable oil will work ▢1/4 cup coconut milk, from carton, not from a can, nut milk could be substituted ▢1 tsp baking soda ▢1 tsp baking powder ▢1/4 tsp salt ▢1/2 tsp ground cinnamon, optional ▢1 3/4 cups all purpose flour, could substitute with 1 1/2 cups whole wheat or gluten-free flour ▢1 cup shredded coconut

Step 1

In a large bowl combine the mashed bananas with the sweetener and vanilla extract and whisk to combine.

Step 2

Add the dry ingredients (flour, cinnamon, salt, baking soda and baking powder) and stir until incorporated. Do not over mix.

Step 3

Add the coconut oil and stir to combine. Next add the milk and stir again. Mix in the shredded coconut.

Step 4

Preheat oven to 325 F (160 C). Pour the mixture in a parchment paper lined loaf pan. You can cut a banana in half lengthwise and add it on top.

Step 5

Bake for 50-60 minutes, until toothpick inserted comes out clean. Let the bread cool for 10 more minutes in the pan, then cool completely on a wire rack.

Step 6

Slice and serve. Store wrapped in plastic at room temperature for up to 5 days, refrigerate for up to 10 days or freeze for up to 2 months.

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