Home » Banana-Coconut Bread from Scratch (and Quick!)

The other day, my babysitter had dug out my mom’s Banana Bread recipe to make use of some “rotten” bananas. It was yum.

A few days later, I still had some old bananas lying around and was craving some coconut. It was a Sunday spring morning, and before I headed out to clean my garage, I made this with no fuss and no muss.

Minutes later, most of it was already devoured…

Minutes later

Banana-Coconut Bread from Scratch

Ingredients:

• 2 cups flour  (I used half whole wheat and half white)
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup coconut oil
• 2/3 cup sugar
• 2 eggs
• 1 cup “rotten” bananas
• ½ cup coconut
• 1 pat butter for the top (optional)

Directions:

1. Preheat the oven to 350°F.
2. Mix ingredients together. The batter might seem a bit dry, but don’t worry about it! [Note: the original recipe called for all sorts of sifting and sorting and mixing, but I don't have time for that, and turns out it was completely unnecessary.]
3. Scoop mixture into a loaf pan and dot the top with butter (if you feel like it).
4. Bake for approximately 50 minutes—or until a knife or wooden kabob stick comes out clean.
5. Devour.

Next time I might try adding pineapple!

http://www.mariasfarmcountrykitchen.com/banana-coconut-bread-from-scratch-and-damn-quick/