Coconut Banana Bread

Here's another banana bread recipe. Really, there will never be enough varieties to satisfy me. This one is so good, too! (Although I haven't tried one I didn't like, in all honesty.) I love the coconut baked through the bread, and the crunchy, toasted coconut on top.

In a large mixing bowl combine mashed bananas, brown sugar, vanilla and eggs.

Beat until combined. Add oil, yogurt

and milk.

Beat until combined. Mix flours, baking powder, baking soda together in a small mixing bowl. Then, slowly beat in flour mixture just until all the dry ingredients are moistened. Stir in 1/2 cup coconut.

Pour into a greased 9-inch loaf pan. Sprinkle remaining 1/4 cup coconut on top.

Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown. Cool for 10-15 minutes in the pan before removing and cooling completely on a wire rack.

Slice, serve and enjoy!

One year ago: Awesome Asparagus
Two years ago: Shrimp and Spinach Risotto
Three years ago: Caramel Macchiato Cheesecake
Four years ago: Tuna Tetrazzini

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Coconut Banana Bread

1 cup flour
3/4 cup white whole wheat flour
1 tsp. baking powder
1 1/4 tsp. baking soda
3 large ripe bananas, mashed
1 tsp. vanilla
3/4 cup brown sugar
2 eggs
2 Tbsp. vegetable oil
1/4 cup plain or vanilla yogurt
1/3 cup coconut milk (you can sub orange juice if you need to)
3/4 cup sweetened flaked coconut, divided

Mix flours, baking powder, baking soda together in a small mixing bowl. In a separate large mixing bowl combine mashed bananas, brown sugar, vanilla and eggs. Beat until combined. Add oil, yogurt and milk. Then, slowly beat in flour mixture just until all the dry ingredients are moistened. Stir in 1/2 cup coconut.

Pour into a greased 9-inch loaf pan. Sprinkle remaining 1/4 cup coconut on top.

Bake at 350 for 50-60 minutes or until toothpick comes out clean and the bread is golden brown. Cool for 10-15 minutes in the pan before removing and cooling completely on a wire rack.

Make 16 slices.

Recipe Source: Adapted from PopSugar