You guys I've been a little obsessed with baking flavors fall (pumpkin and the apple to be precise.) any idea possible for a new recipe that I have carefully read over the past week has contained one of those magical ingredients fall. Now- I know we all love a good amount of deliciousness fall this time of year, I thought it would be a good idea to change things here with some different flavors.
I wanted to cook with oil coconut again since making these delicious coconut cookies with chocolate chips and a pack of brown bananas do this recipe seem the perfect thing for breakfast late enjoyable morning. The use of coconut oil, extract and grated coconut really packs strong coconut flavor without crushing bananas. This was one wet * (sorry) breads lighter bananas, fluffy and * I've ever had. Perfect for any season if you ask me! :)
- oil ½ coconut cup
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract (optional)
- 1½ cups all-purpose flour
- 1 tablespoon baking soda coffee
- ½ teaspoon salt
- ½ cup Greek yogurt
- ½ sweet cup shredded coconut (plus more for sprinkling on top of the bread)
- 3 medium bananas, mashed
- Preheat oven to 350 degrees F. Grease an 9x5 inch pan bread, set aside
- in a large bowl, mix together the coconut oil and sugar. Add eggs and vanilla and whisk together.
- Sprinkle the flour, baking soda and salt to the wet ingredients and mix gently until smooth. Fold in the yoghurt, coconut and bananas.
- Spread evenly in prepared pan sprinkle with grated coconut
- Bake at 350 degrees F for 60-65 minutes or until a toothpick inserted the center of the loaf comes out clean. If after 25 minutes the coconut becomes too dark, cover the bread with paper to the remainder of the cooking time. Let cool in pan for 10 minutes before transferring to wire racks to cool