Your information source for products, shopping, marketing and business services, health matters, home and garden, food and lesiure, weight loss, anti-ageing surgical procedures and non-surgical rejuvenation treatments.
Tuesday, June 24, 2014
Home » Banana-Coconut Bread from Scratch (and Quick!)
The other day, my babysitter had dug out my mom’s Banana Bread recipe to make use of some “rotten” bananas. It was yum.
A few days later, I still had some old bananas lying around and was craving some coconut. It was a Sunday spring morning, and before I headed out to clean my garage, I made this with no fuss and no muss.
Minutes later, most of it was already devoured…
Banana-Coconut Bread from Scratch
2 cups flour (I used half whole wheat and half white)
1 Tablespoon baking powder
½ teaspoon salt
1/3 cup coconut oil
2/3 cup sugar
1 cup “rotten” bananas
½ cup coconut
1 pat butter for the top (optional)
Preheat the oven to 350°F.
Mix ingredients together. The batter might seem a bit dry, but don’t worry about it! [Note: the original recipe called for all sorts of sifting and sorting and mixing, but I don't have time for that, and turns out it was completely unnecessary.]
Scoop mixture into a loaf pan and dot the top with butter (if you feel like it).
Bake for approximately 50 minutes—or until a knife or wooden kabob stick comes out clean.