This treat right here is soooooo good. My PIC had one slice and I ate the every crumb of the rest of this bread in the space of two days. No lie. I just could not resist going back for a little more and a little more. It is truly an addictive dessert. Which brings to me the question: what is the difference between banana bread and banana cake? I’m not going to try to figure that out but if you can help, please drop me a line. When I was making this bread, I wanted something moist, dense and chocked with flavor. I had been seeing a ton load of banana breads popping up on food blogs and with some bananas getting overly ripe in my kitchen, I decided to make a banana bread too (plus that Banana Bread Oatmeal a few days earlier, really convinced me to make the actual thing). I decided to kick things up a notch by adding coconut. My goodness. Banana and coconut never ever tasted so good!
Recipe Modified from Tarte Pink
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp salt
2 large, very ripe bananas, peeled and mashed
1 stick butter, melted and cooled
2 large eggs
3/4 cup packed light brown sugar
1 tsp vanilla extract
2 tsp granulated sugar
1/3 cup evaporated milk
1 cup shredded coconut flakes (if you use sweetened then take away 1/4 cup brown sugar from recipe)
1. Preheat oven to 350 degrees.
2. In mixer or by hand, add melted butter, sugar and mix well for about 3 minutes.
3. Add eggs, vanilla, bananas and milk and continue mixing for another 5 minutes.
4. Lastly add flour and shredded coconut and mix very well for about 3 minutes.
5. Pour mixture into a greased loaf pan and bake for 45 minutes to an hour.
My bread was dense but very moist and very flavorful. I loved it!
One thing I’ll say about my bread though is that the edges started getting dark very early while the center was still jiggly. I think next time I’ll just split batter into two loaf pans and settle for “shorter” bread.
Bye For Now…..