I’m convinced that Apolinaras buys more bananas than he knows we can finish in hopes of some getting brown….so he gets banana bread! Not that I mind. Banana bread is one of my favorites too, and I’m always thinking about new ways to mix it up. Since Apolinaras loves all things coconut, I decided to stir some coconut cream into the batter instead of buttermilk this time. I also added a hefty dose of sweetened flake coconut. I thought the flavors were pretty well balanced, and Apolinaras has already requested it again!
p.s. There are a few days left to enter my blogiversary giveaway if you haven’t checked it out yet!
Coconut Banana Bread
1/4 cup unsalted butter
1/2 cup granulated sugar
2 large eggs
1 1/2 cups mashed very ripe bananas (I used 3 medium/large bananas)
1 cup coconut cream (mine was from Trader Joe’s)
1 teaspoon vanilla extract
2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sweetened flake coconut
Heat the oven to 350°F. Beat butter and granulated sugar with a mixer in a large bowl until creamed. Add in the eggs, mashed banana, coconut cream, and vanilla extract, and mix until smooth, scraping down sides of the bowl with a spatula as needed. Mix in the flour, baking soda, and salt until smooth. Stir in the flake coconut. Pour batter into a greased and floured 9-inch loaf pan and bake at 350°F for 65 to 75 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool for 5 minutes, then use a knife to loosen the loaf, and remove from the pan. Makes 12 large servings.
Nutrition: 252 calories, 11.1g fat, 3.2g fiber, 4.6g protein per serving
Cost: $0.51 per serving