Day 2. I am starting to add more to this blog. This morning I read several different sites. I am not really sure that I am all that interesting. I mentioned yesterday about this wonderful Banana Bread that I made over the weekend. My Husband stated that this was the BEST banana bread I had evermade. I believe he says that everytime. I have made fifty different types of banana bread. With or without nuts, with or without chocolate chips, different fruit and many other combinations to long to list. This recipe came from The Hazel Bloom.com. The picture does not do it enough justice. It is really moist and taste delicious. There is Coconut in the recipe. I am aware of all the coconut haters out there. You definitely do not need the coconut, but I think it tastes great.
Coconut Banana Bread
Slightly Adapted from The Hazel Bloom
Yield: 2 loaves
Ingredients:
1 1/2 cups ripe banana (about 2 large)
1 1/2 cups brown sugar
3/4 cup of coconut oil or canola oil
3 eggs
2 teaspoons vanilla
3/4 cup greek yogurt or sour cream
3 cups flour
1 1/2 teas baking soda
1 teas cinnamon
3/4 teas sea salt
1 cup sweetened shredded coconut
Directions:
1. Preheat oven to 350 degress. Butter or spray two loaf pans and set aside.
2. Place bananas in the bowl of a stand mixer fixed with the beater attachment. Beat the bananas on low until mashed. Mix in brown sugar and oil. And beat on medium for a minute, until well combined. Remaining on medium speed, the eggs and vanilla, then add the yogurt.
3. In another large bowl, sift together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet and mix on low until just combined. Add coconut and mix until incorporated.
4. Divide the batter between the two load pans.
5. Bake at 350 degress for 45 - 50 minutes. Until the toothpick inserted in the venter of the loaves comes out dry.
6. Let cool for 10 minutes. Then remove the loaves from the pans and let cool on a wire rack before serving.
Coconut Banana Bread
simply delicious
