Banana Coconut Bread
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon warm baking spices (such as a pumpkin pie or gingerbread mix, with cinnamon, cloves, ginger, and nutmeg)
1/2 teaspoon fine sea salt
1 scant cup unrefined cane sugar, plus 1 tablespoon for topping
1/2 cup dried grated unsweetened coconut
4 small or 3 large bananas, very ripe about 2/3 pound without the skin, thawed if frozen
1/4 cup vegetable oil
1/4 cup coconut oil
2 tablespoons dark rum
1/4 teaspoon cider vinegar
Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper.
In a medium bowl, combine the flour, baking soda, spices, salt, 1 scant cup sugar, and coconut. Stir well to combine. Set aside.
In a large bowl, mash the bananas well. Add the oils, rum, and vinegar, and stir to combine.
Fold the dry ingredients into the wet ones until no trace of flour remains, without overmixing. Pour into the prepared pan, level the surface with a spatula, and sprinkle with the tablespoon sugar.
Bake for 45 to 50 minutes, until the top is browned and a knife inserted in the center comes out clean. Pull out from the pan and let cool on a rack before serving.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon warm baking spices (such as a pumpkin pie or gingerbread mix, with cinnamon, cloves, ginger, and nutmeg)
1/2 teaspoon fine sea salt
1 scant cup unrefined cane sugar, plus 1 tablespoon for topping
1/2 cup dried grated unsweetened coconut
4 small or 3 large bananas, very ripe about 2/3 pound without the skin, thawed if frozen
1/4 cup vegetable oil
1/4 cup coconut oil
2 tablespoons dark rum
1/4 teaspoon cider vinegar
*
Makes 1 loaf.
Directions:
Preheat the oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper.
In a medium bowl, combine the flour, baking soda, spices, salt, 1 scant cup sugar, and coconut. Stir well to combine. Set aside.
In a large bowl, mash the bananas well. Add the oils, rum, and vinegar, and stir to combine.
Fold the dry ingredients into the wet ones until no trace of flour remains, without overmixing. Pour into the prepared pan, level the surface with a spatula, and sprinkle with the tablespoon sugar.
Bake for 45 to 50 minutes, until the top is browned and a knife inserted in the center comes out clean. Pull out from the pan and let cool on a rack before serving.
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