Coconut Banana Nut Bread

C — I got lots of bananas this week.

I love it when grocery stores have to clearance bananas. You really never want to buy food that is on clearance. It’s always food that is on its last legs and should have been thrown away a few days ago. But, bananas are a different story. You can prolong these guys for awhile. Buy them and make lots of banana bread or freeze them for smoothies. Their the best food clearance item out there.

I am going to make some banana bread with an Asian twist. It’s Asian because of all the coconut. I love banana bread with coconut. I am trying to make it with some coconut flour and added coconut. It might turn out really good or bad. My experience with experimenting hasn’t been all that great. Usually everything just falls apart or it just really tastes funny. I usually have to hide it or throw it away.

Ever since Jim started buying bananas on clearance for me, he has requested banana bread. Sadly, I can’t seem to make good banana bread. The last time I tried, I over-salted, under-sugared and didn’t mix the batter enough. Jim didn’t really like it, but kindly ate all of it to please me.

This recipe was much better. It has quite a complex flavor profile, with nutty walnuts, perfect sugar to salt ratio and lots of banana-coconut flavor. We ate it with ice cream and it was great!

Coconut Banana Nut Bread

Author: Christina

Prep time: 30 mins

Cook time: 65 mins

Total time: 1 hour 35 mins

Serves: 6

Ingredients

• 1 cup all-purpose flour
• 1 cup coconut flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup butter, room temperature
• ¾ cup brown sugar
• 2 eggs, beaten
• 2⅓ cups mashed overripe bananas
• 1 tsp vanilla
• 1 tsp cinnamon
• ½ cup shredded unsweetened coconut
• ½ cup walnuts, pieces, divided

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine all-purpose flour, coconut flour, baking soda and salt.
3. In a separate bowl, cream together butter and brown sugar.
4. Stir in eggs and mashed bananas until well blended. Add vanilla and cinnamon into the mixture.
5. Stir banana mixture into flour mixture; stir just to moisten. Add unsweetened coconut and ¼ cup walnuts. Top with remaining walnuts. Pour batter into prepared loaf pan.
6. Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
7. Eat it chilled. It taste the best. The coconut flour holds better and allows the bread to cut better. The banana flavor comes out more when it is chilled.
8. Enjoy!

2.2.8

Adapted from: http://www.simplyrecipes.com/recipes/banana_bread/