This is one of those things that embodies fall to me, even if bananas are tropical. And not just banana bread, but all vegetable-based breads, like zucchini and pumpkin and coconut. Well, coconut is technically a fruit. So is pumpkin. Damnit, so is zucchini.
That is REALLY not the point. They are all things that unexpectedly make great tasting bread that I like for breakfast. In Barbados, coconut bread was a dense, crumbly, amazing local specialty that I ate with a little cream cheese. I've never been able to recreate it.
And zucchini bread? Who thunk that up. Probably a desperate Pilgrim, those crafty frugal pragmatists.
This new banana bread came past a colossal failure with the texture of tofu. Following a recipe closely helped, although* I did add** a few drops of orange oil. *And half a teaspoon of coconut extract. **And pecans on top, to avoid complaints from Taste Tester who doesn't appreciate my obsession with nuts.
Coconut Banana Bread
I used 3 bananas, and my coconut was toasted. I also used less sugar because all things in moderation/weight watcher's suggestion/processed foods are bad/the hell ever you like.
After mixing all the wet ingredients, stir in the dry (easiest to premix those in another bowl too) and bake in a loaf pan for 1 hour at 350. Check for a toothpick to come out clean to be sure it's done.