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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Coconut Banana Bread Recipe

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This recipe for Coconut Banana Bread is from Second Round, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups self rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed
1 cup light coconut milk
1 cup sweetened flaked or shredded coconut
Directions:
Directions:
Preheat the oven to 350°. Lightly grease a 9 by 5 inch loaf pan and set aside.
4 mini loaf pans will work also. In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk. Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut. Pour the batter to the prepared baking pan.Bake for 1 hour to 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean. *Adjust time if you use mini loaf pans. Allow about 15 minutes. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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