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

Ingredients:

• 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

Directions:

1. 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!).
2. In a large mixing bowl, combine the dry ingredients (flours through nutmeg).
3. 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.
4. Pour the batter into the prepared loaf pan (or bake in greased muffin tins). Generously sprinkle more coconut over the surface of the batter.
5. 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!