When bananas go to the wrong side of the bowl and ask the other fruit to kindly give them a wee hand out… that’s when you need to catch them. When they’re embarrassing.
Coconut banana bread
1/2 cup* vegetable oil
1 cup granulated sugar
1 tsp vanilla extract
2 1/2 cups self rising flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk (I used coconut cream because it’s sooo good)
1 cup dessicated coconut
*If you don’t have measuring cups, get some. If you’re anything like me and use Pinterest like a vision of a better life and if you want to stand a chance of recreating all those beautiful food images, most of which are from American blogs, get measuring cups. it’s just easier.
Preheat the oven to 170°C. Lightly grease a 9 by 5-inch loaf pan and set aside.
In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl mash together the mashed banana and the coconut milk.
Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined then stir in the coconut and pour the batter into the prepared baking pan.
Bake for 1 hour or until a toothpick inserted in the centre of the loaf comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing. (Or just try to slice it hot cause you can’t wait).
Recipe from here with very slight variations.