Toasted Coconut Banana Bread

• Vegetarian

• Produce

  • 1 cup Banana, Ripe

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 3/4 cup Brown sugar, light
  • 3/4 tsp Kosher salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened flaked

Found on cookiesandcups.com

Ingredients

• 1½ cups sweetened flaked coconut
• 1¾ cups all-purpose flour
• ¾ cup light brown sugar
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• 2 eggs
• 1 cup mashed ripe banana (2 to 3 medium bananas)
• ⅓ cup coconut oil, in its liquid state
• 2 teaspoons vanilla

Directions

• Preheat oven to 350°F.
• Spay a 9x5 loaf pan with nonstick spray. Line the bottom and up the short sides with parchment paper and spray again. Set aside.
• In a nonstick skillet over medium-low heat toast the coconut until it becomes lightly golden. Remove from the heat immediately. Set aside.
• Whisk the flour, sugar, baking powder, and salt together in a large bowl.
• Mix together the eggs, banana, coconut oil,and vanilla. Pour the wet ingredients into the dry and stir to combine.
• Stir in the coconut and pour into the prepared pan.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 15 minutes and then remove from the pan using the parchment paper and place on a wire rack to cool completely.