Sunday, April 17, 2011

Coconut Banana Bread

Having only one ripe banana in the house, I searched the Internet for a recipe that was light on the banana requirement.  I adapted the One Banana Banana Bread recipe I found on a blog, and it turned out to be perfect... as well as perfectly easy.  I decided to throw in some leftover shredded coconut to give it a tropical flare.  It made two moist loaves that work for breakfast or dessert.


  • 1 large, very ripe banana
  • 1 egg with enough unsweetened vanilla almond milk to make one cup of liquid
  • 1 stick butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 cup chopped walnuts
  • 3/4 cup sweetened shredded coconut

  • Preheat the oven to 350 degrees.
  • Spritz to loaf pans with non-stick buttery spray.
  • Put all ingredients into a large bowl.
  • Blend with a mixer until most of the lumps are gone.
  • Pour batter evenly into loaf pans, until about 2/3 full.
  • Bake for 45 minutes or until a toothpick comes out cleanly.
  • Let cool completely before slicing.

1 comment:

  1. Mmm, that coconut sounds like a delicious addition for a banana bread. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your bread up.