Banana bread gets a tropical twist with the addition of coconut in this delicious Banana Coconut Bread.
Baking with Bananas
It was a cold, rainy and dreary fall day, a day perfect for baking. I had a situation you may be familiar with – the black banana situation – I call it. There were four black bananas lurking in my freezer, 2 black bananas in my fridge and 2 bananas just on the other side of ripeness in the fruit bowl. So, I was baking something with bananas.
An inspection of my pantry yielded an open bag of shredded coconut, left over from the last time I made California Quinoa Salad with Black Beans. Bananas and coconut are wonderful together, so I could make Banana Coconut Bread – perfect!
I love coconut in pretty much anything and it is absolutely wonderful in this Banana Coconut Bread. The hint of almond from the almond extract complements both the banana and the coconut nicely. You can add toasted walnuts and/or chocolate chips to this bread if you like.
The recipe is for one loaf, you can double it to make two, which I often like to do. That way I can make one loaf nut free, for sending in with my son for his snack at school, where snacks need to be nut-free, and the other loaf can have nuts – for my nut-loving husband who loves any kind of baked good with nuts.
Do you have a favorite use for ripe bananas? Let me know in the comments below!