Coconut Banana Bread

Some say grapes are the best fruit to ferment. And I say nay to you alcoholics out there! I patiently wait for my bananas to turn from green, to yellow, to spotted brown, to downright nasty and soft, so that I can make one of my favorite treats – banana bread. Either in bread or muffin form, it doesn’t matter. There are lots of good banana bread recipes out there, but this one is simply amazing. Maybe it's the coconut trifecta that makes it so wonderful. And the crust is just delighful. Here's the recipe:

Coconut Banana Bread
modified from www.fatgirltrappedinaskinnybody.com

1/2 c. coconut oil
1/2 c. white sugar
1/3 c. brown sugar
2 eggs
1-1/2 tsp. vanilla extract
1 c. white flour
1-1/2 c. wheat flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 medium ripe bananas
1 c. light coconut milk
shredded coconut
chopped walnuts

DIRECTIONS
Preheat oven to 350. Lightly coat bread pan (either 1 large pan, or 5 mini loaf pans) with non-stick spray. In a bowl with a wooden spoon mix coconut oil and the two sugars together. Add in each egg, followed with the vanilla extract. In a separate bowl combine the flours, baking powder, baking soda, and salt. In a third bowl mash the bananas and stir in the coconut milk.  Alternately add the flour mixture and the banana mixture into the bowl with the sugar and eggs, stirring after each addition. Last, add the coconut and walnuts.

Pour the mixture in the bread pan(s). Place in the preheated oven. The mini-loaves take about 35 minutes; the large loaf takes about 1 hour and 10 minutes. Loaves are ready when a toothpick is inserted in the middle and comes out clean. Let the loaves cool. Enjoy!