Frozen, black bananas flying out at me every time I open the freezer is a clear sign that it’s time to make banana bread.
I have made some pretty good banana bread lately but this one is my favorite! I love the tropical flavors of the banana and the coconut together. Coconut is a source of fiber, protein, phosphorus and vitamin B6.
Coconut’s/coconut oil’s nutritional value is a bit of a controversial topic. Some say it’s nutritional gold, while others strongly disagree. Here’s a good article on the topic.
To make this bread into more of a treat add chopped dark chocolate and roasted pecans or coat it with a lime/lemon glaze (1/2 cup powdered sugar + 1.5 tbsp fresh squeezed lemon/lime juice).
Recipe Adapted from: Cooking Light
Yield: 1 loaf, 16 servings
- 2 cups all-purpose flour (use half whole wheat flour to up the fibre)
- 3/4 teaspoon baking soda
- 1 tsp cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup olive or canola oil
- 2 large eggs, lightly beaten
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/4 cup plain low-fat yogurt or Greek yogurt
- 3 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1/2 cup plus 4 tbsp flaked unsweetened coconut (use sweetened if you prefer it sweeter)
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, sugar, baking soda, and salt, stirring with a whisk.
Mix oil and eggs. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; mix just until moist. Gently stir in 1/2 cup coconut. Spoon batter into a greased 9 x 5-inch loaf pan; sprinkle with 4 tablespoon coconut (or how ever much you like, lots is good!). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (may take longer). Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.