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.
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
- 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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