Quick! Banana Coconut Bread
Because I’m a baker, and that baking entails making a lot of cupcakes, I get a lot of gifts with cupcakes on them. Blankets, pajamas, necklaces, art, notebooks, etc. They’re all very cute, I admit it, but I also must admit one other thing… I don’t really love cupcakes. Don’t get me wrong, I’ll get down with a cupcake fairly often and I probably won’t turn down a cupcake if you give one to me, but I don’t generally bake them at home. I don’t crave them. I have no intention of making cupcakes at my future bakery. Sorry folks.
I’m more of a streusel-topped muffin girl. A good slice of lemon loaf, a flaky scone with jam, a fruit-packed slice of pie– those are the treats I crave. And yet, somehow, despite all the bananas I eat and, subsequently, all the overripe bananas I end up with, I don’t have a go-to banana bread recipe. I don’t you all about this already, in this post, but I have to mention it again. Because I’m still trying to perfect my recipe for a moist, tender, whole grain banana bread that I want to eat again and again.
And I guess what? This month, I justhad to figure it out. The Daring Bakers made me. The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles. I knew exactly what I had to do.
So here you have it folks, an incredible banana bread, with just a enough coconut for an amazing texture without making it, you know, coconutty. If you’re not a coconut fan (and I know you’re out there), I assure you won’t be turned off by this loaf. I used unsweetened dessicated coconut, which has a mild, sweet flavor. I just love the toothsome quality it added to the tender bread.
I know you all probably have your go-to banana bread recipe already, but I urge you to give this (my masterpiece!) a try. It’s got a certain… je ne sais quoi. No wait, je sais. It’s coconut!
Banana Coconut Bread
© Copyright 2012 Carly Sullivan, Tart to Heart
Yield: 1 loaf, or about 16 muffins
- 1 cup whole wheat pastry flour
- 1 cup oat flour
- 1/2 cup unsweetened desiccated coconut (like this stuff), plus more for topping
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp freshly grated nutmeg
- 2 large, very ripe bananas, mashed (about 1 cup)
- 1 cup coconut milk (lite is fine)
- 1 cup sugar
- 1/3 cup canola oil
- 2 eggs
- 1 tsp vanilla
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan (for easy removal, place a strip of parchment along the bottom with the edges overhanging, so you can just lift it out when the loaf is baked!).
- In a large mixing bowl, combine the dry ingredients (flours through nutmeg).
- In a separate large bowl, whisk together the remaining liquid ingredients until well blended. Add the dry ingredients to the wet ingredients and stir until just combined, careful not to over mix.
- Pour the batter into the prepared loaf pan (or bake in greased muffin tins). Generously sprinkle more coconut over the surface of the batter.
- Bake until golden, risen and a toothpick inserted in the center comes out clean, about 1 hour. Tent the top with foil if it starts to brown too much. Let cool in the pan ten minutes before removing to a wire rack to cool completely. For a finishing touch, dust with powdered sugar. Cut off a thick slice and enjoy!
If you want an even more indulgent treat, whisk together some of that leftover coconut milk with some powdered sugar for a quick glaze!