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My plans to finish up several skirts this past weekend kind of got crushed with the whole being locked out of the house thing on Friday and the kidney stone/ER visit on Saturday, so they aren’t quite ready to post about yet.

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But I do have a super delicious banana bread recipe to share.  I loooove this banana bread; it’s dense and moist and coconut-y, and is the perfect way to use up the over-ripe bananas we always seem to have lying around.

Coconut Banana Bread
(found here)

  • 1/2 cup oil (I used coconut)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3 over-ripe bananas, mashed
  • 1 cup coconut milk
  • 1 cup shredded coconut

Mix the oil and sugar together, then add the eggs one at a time, beating well after each.
Stir in vanilla and almond extract.
Mix all the dry ingredients together in a separate bowl.
Combine banana and coconut milk in another bowl.
Add to batter, alternating dry and wet ingredients until well mixed. Add in the coconut.
Pour batter into greased 9×5 loaf pan and bake for 1 hour at 350.

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Parties I link to: Craft-O-Maniac, Sew Can Do, Sew Chatty, C.R.A.F.T., Making the World Cuter, Skip to My Lou, Chef In Training, Confessions of a Stay at Home Mom, A Bowl Full of Lemons, Sugar Bee Crafts, Funky Polkadot Giraffe, Todays Creative Blog, Tip Junkie, Mandy’s Recipe Box, My Girlish Whims, Handy Man, Crafty Woman, Sew Much Ado, Ginger Snap Crafts, Southern Lovely, House of HepworthsThe Crafty Blog Stalker, A Glimpse Inside, Delicate Construction, Tidy Mom, Thirty Handmade Days, Tatertots and Jello, Flamingo Toes, Six Sisters Stuff, Naptime Creations, I Heart Naptime