Toasted Coconut Banana Bread
Can someone please tell me how it’s Friday already!! I started the week by wishing it would fly by, but I never actually thought it would happen.
Life has been full of really exciting things happening lately, and I want to tell you about every single one of them! Like, how I discovered the soup of my dreams last weekend. And how I purged my closet and it felt like the best cleanse of my life… 🙂 🙂
The main thing you need to know about this bread is that it’s loaded with four dreamy doses of coconut. Because clearly one dose of coconut isn’t nearly enough. Not even close.
Coconut and bananas pair together so well. Bananas are pretty much the peanut butter to toasted coconut’s jelly. These two things were made to be baked together. And, this combo makes me think of warm, tropical weather – the perfect antidote to mid-winter blues.
2 cups all-purpose flour
1/2 cup ground flax
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/4 teaspoon nutmeg
4 medium overripe bananas, peeled & mashed
1/2 cup coconut oil, melted
1/2 cup canned coconut milk
2 eggs, beaten
1 teaspoon vanilla extract
3/4 cup coconut, toasted
1/4 coconut shredded coconut, for topping (optional)
Preheat the oven to 350 degrees F(Depends on your oven). Line a 9×5 loaf pan with foil, and set aside.
In a medium bowl whisk together the flour, ground flax, baking soda, sugar, and nutmeg. In a large bowl, or the bowl of a stand mixer, mix together the bananas, coconut oil, coconut milk, eggs, and vanilla. Add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the toasted coconut.
Transfer the batter into the prepared loaf pan. Top with the remaining 1/2 cup of shredded coconut.
Bake for 50-55 minutes, until the top if golden and a toothpick inserted into the bread comes out clean.
Remove from the oven. Cool and serve immediately.