Coconut Banana Bread

COCONUT BANANA BREAD

A rich, hearty loaf of quick bread, laden with coconut and full of not-too-sweet flavor. To bump up the health value and coconut flavor of my bread, I used coconut oil, which I highly recommend. It's such a tasty substitute for butter, and has all sorts of proposed health value. The fact you could take a hot tub in it and lick it off your fingers is just icing on the cake. Or in this cake, toasted coconut on top of the banana bread.

ingredients:

3 eggs
1/2 cup coconut oil, melted
2 very ripe bananas
3/4 cup organic sugar
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 cups flour
7 ounces shredded coconut, less 1/2 cup
1/2 cup coconut milk
1/2 teaspoon cardamon
1 teaspoon vanilla
1 teaspoon coconut extract (optional)

directions:

Preheat oven to 350 degrees. In a bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, flour, coconut, coconut milk, and cardamom. Mix just until well combined.

Pour into a large loaf pan, two medium loaf pans, 6 small loaf pans, or 12 mini loaf pans which have been coated with nonstick baking spray with flour.

Combine the remaining half cup of coconut, mix it with a teaspoon or so of sugar, then sprinkle on top of your batter before baking. Bake in preheated oven for 1 hour (large loaf pan), 35-40 minutes (medium loaf pan), 25-30 minutes (small loaf pan), 18-20 minutes (mini loaf pans). Remove, cool, slather with strawberry jam and enjoy.