Aunt Molly’s Banana Bread

By Wonderland Kitchen • April 13, 2012 • 0 Comments

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Author Notes: Inspired by a stop at a roadside food cart in Maui for a taste of Aunt Sandy’s famous banana bread, this recipe embraces the tropical flavors of the island. - Wonderland Kitchen

Makes 1 loaf

2 cups flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups walnuts, chopped
1/4 cup unsweetened shredded coconut
1/2 cup coconut oil
3/4 cups brown sugar
2 eggs
3 very ripe bananas, mashed
1/2 teaspoon vanilla extract

Preheat over to 350F. Grease a 9″x5″ loaf pan and line bottom and sides with a piece of parchment, leaving enough overhanging that you’ll be able to lift the bread out when baking is complete.
Measure flour, baking soda, salt, spices, nuts, and coconut into a medium bowl and run a whisk around it to evenly combine.
In the bowl of a stand mixer or using a hand mixer, cream oil and sugar, then mix in the eggs one at a time, and then bananas and vanilla extract, scrape the bowl down in between additions. Next, stir in dry ingredients with a spoon just until combined and spread evenly into the loaf pan.
Bake for 55 minutes, or until golden and cake tester comes out clean. Remove from pan and cool on a wire rack.