You guys I’ve been a little obsessed with fall baking flavors, (pumpkin and apple to be specific.) Every possible idea for a new recipe that I’ve perused over the last few weeks has contained one of these magical autumnal ingredients. Now- I know we all love a healthy amount of fall deliciousness this time of year, I thought it would be a good idea to change things up around here with some different flavors.
I’ve been wanting to bake with coconut oil again since making these delicious Coconut Chocolate Chip Cookies, and a bundle of brown bananas made this recipe seem like the perfect thing for a late morning cozy breakfast. The use of coconut oil, extract and shredded coconut really packs in the strong coconut flavor without overpowering the bananas. This was one of the most light, fluffy and *moist* (sorry) banana breads I’ve ever had. Perfect for any season if you ask me! :)
- 1/2 cup coconut oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract, optional
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup greek yogurt
- 1/2 cup sweetened, shredded coconut (plus more for sprinkling on top of loaf)
- 3 medium bananas, mashed
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan, set aside
- In a large bowl, stir together the coconut oil and sugar. Add the eggs and vanilla, and whisk together.
- Sprinkle the flour, baking soda and salt over the wet ingredients, and gently mix until smooth. Fold in the yogurt, coconut, and bananas.
- Spread evenly into the prepared pan- sprinkle with shredded coconut
- Bake at 350 degrees F for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If after 25 minutes the coconut is getting too toasty, cover the loaf with foil for the rest of the baking time. Cool in the pan for 10 minutes before transferring to a wire rack to cool.
Recipe heavily adapted from: All Recipes
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g