Author Notes
A rift on the classic banana bread! Adding whole wheat to the mix, makes it a bit more like bread and less like dessert and the toasted coconut provides texture and flavor! We also use cane sugar instead of regular white sugar, because we believe it has more flavor. Recipe adapted from http://www.geniuskitchen.com/recipe/best-banana-bread-2886. —Cooks and Kid
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Ingredients
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3/4 cup
shredded coconut (sweetened or unsweetened your choice)
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1/2 cup
butter, softened
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3/4 cup
cane sugar (alternatively brown sugar)
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3
very ripe bananas slightly mashed
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2
eggs, beaten
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3/4 cup
whole wheat flour
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3/4 cup
all purpose flour
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1 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1/2 teaspoon
vanilla extract
Directions
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Preheat the oven to 350.
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Place the coconut on an sheet pan in an even layer. Bake for 5-7 minutes or until the coconut starts to brown. Allow to cool on the sheet pan. Leave the oven on.
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Cream together the butter and sugar. Add eggs, bananas, and coconut. Mix until well combined.
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Sift together flours, baking soda, and salt. Add to the banana mixture and add vanilla.
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Mix well until just combined. Do not over mix.
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Pour into greased and floured loaf pan. Bake for 50-55 minutes.
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