I made this last Monday night as a last desperate act of long weekend optimism before it was was all over. I was trying to make a concerted effort to clear out the freezer, which resulted in a pile of defrosted bananas. Im not sure what else in the world anyone can do with defrosted banana. This turned out so well that even my super healthy gym bunny boys in my office ate it and loved it, and my office mate asked for the the recipe.
Two fun things to mention; one, I baked this in a disposable loaf pan, which I found at Gourmet Warehouse and which is perfect for baking treats to bring with you anywhere, no having to remember to bring the pan home. Two, this is a perfect use for virgin cold pressed coconut oil. You get the moist consistency that you would get with margarine, but no nasty hydrogenation. Plus delightful coconuttyness (possibly not a real word) that is enhanced with more coconut and other tropical inspiration.
Note: if you has some Terry’s Chocolate Orange, it would be ideal in this.
Coconut Banana Bread
Prep time: 5 minutes Cook time: 1 hour
3 or 4 ripe bananas, smashed
1/3 cup virgin cold press coconut oil
3/4 cup sugar
1 egg, beaten
1 teaspoon orange flavoring
1 tablespoon lime cordial
1/4 plain yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 cups of whole wheat flour
1/2 cup coconut
1/4 chopped dark chocolate
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix coconut oil into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, Orange and lime flavoring, yogurt and milk. Sprinkle the baking soda, baking powder and salt over the mixture and mix in. Add the flour, coconut and chocolate last, mix just barely together. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. If you use a single use loaf pan, after cooling just cut right in the pan and wrap in cling film tightly. Makes 12 slices.