Coconut Banana Bread

Did that title catch your attention? Seriously, I have a love, love, love, relationship with coconut - and you are all going to benefit from that tonight! I found a banana bread recipe that looked good to me, but of course the question remains,"would that taste better with coconut?" The answer is usually - and in the case it really is - a resounding "YES!!!" Without further ado, I give you a coco-nutty creation for you to devour.

my little baking helper admiring our work

Katie's Coconut Banana Bread

1 cup coconut flour
2 cups whole wheat flour
1 cup coconut sugar
1/2 cup sucanat
1/2 cup unsweetened shredded coconut
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt

mix together and set aside. In another bowl, mix the following:

3 eggs
3/4 cups butter, softened at room temperature
1 1/2 cups buttermilk
5 medium bananas, mashed

Add the dry ingredients to the wet, and mix well. Spray your pans with non-stick spray, or use butter to grease, then fill small loaf pans (this is important so that the bread bakes evenly and comes out the correct consistency) 3/4 full and bake at 350 F for 30-35 minutes. The bread should be nicely golden, and if you insert a toothpick in the bread, it should come out clean. Let loaves sit on a wire cooling rack for at least ten minutes before tipping out onto rack to cool the rest of the way. Enjoy warm, or let coll completely, wrap tightly, and freeze for later.

I seriously ate almost half a loaf as I tested to make sure this recipe was good enough t share. Believe me, its more than good enough!

Do you have a flavour obsession?