Art in the Kitchen

Coconut-Banana Bread

November 8th, 2012 | Author: Tabata

Today I received an email from MyRecipes.com with a link to some bread recipes and found this coconut-banana bread recipe that seemed good enough to try! I started to make the batter only to find out that the oven was not heating up. Finally I put in a call to get someone to come fix it. In the meantime the batter sat in the fridge, waiting. I’m surprised at how well it held up, I’d never tried to do that before.

I baked it while cooking dinner, which is probably the only reason why I allowed it to cool before slicing. But it was dessert, for sure, and worth the wait! Here is my modified version of the recipe (for those of you who don’t know me, I’m terrible at following recipes!) :

Coconut Banana Bread Recipe

Print recipe

Allergy	Wheat
Meal type	Bread
Website	MyRecipes.com

Ingredients

2 cups all purpose flour
3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cups sugar
2 eggs
3 ripe bananas (mashed)
1/4 cup plain yogurt
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup coconut flakes
1 tablespoon coconut flakes
1/4 cup powdered sugar
1 tablespoon lemon juice

Note

I only had filmjölk, which is a sour milk I've ever only seen in Sweden, so it's what I used, but the original recipe calls for plain yogurt.

Directions

1.	Preheat oven to 350°F / 175°C.
2.	Combine flour, baking soda, and salt, stirring with a whisk.
3.	Place sugar and butter in a large bowl and beat with a mixer until well blended. Add eggs, 1 at a time, beating well after each addition.
4.	Add banana, yogurt, rum, and vanilla; beat well. Add flour mixture and stir until just moist. Stir in 1/2 cup coconut.
5.	Spoon batter into a loaf pan and sprinkle with 1 tablespoon coconut. Bake for 1 hour.
6.	Combine powdered sugar and juice, stir and drizzle over warm bread.
7.	Cool before slicing.