Coconut Banana Bread

My husband has been TAD (temporary assigned duty) for the past 2 weeks in California for the Wounded Warrior Trials. For those that don't know The Wounded Warrior Trials are like the qualifiers for the Olympics. These Trails will determine who will compete during the Wounded Warrior Games. My husband is not a Wounded Warrior himself but rather one of the staff section leaders that help with the transition either back into the fleet or into civilian life.

He comes home tomorrow evening. So I decided to go ahead and make one of his favorites, Banana Bread, today so I am not running around making a mess in the kitchen right before he gets home. This time I decided to make the Banana Bread with a twist, Coconut Banana Bread! I found this recipe on another blog and decided it looked and sounded delicious! I did modify it a bit and I loved the way it came out.

http://www.fatgirltrappedinaskinnybody.com/2011/10/coconut-banana-bread/ 

Ingredients:
1/2 cup vegetable oil
1 cup regular white sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 medium over ripe bananas
1 cup coconut milk
1 cup sweetened coconut flakes or shredded coconut

Directions:
Preheat your oven to 350 degrees and grease you 9x5 loaf pan. I use my Pampered Chef loaf stone or mini loaf stones.

Stir oil and sugar until blended well. Add eggs one at a time beating after each. Stir in both almond and vanilla extract.

In separate bowl blend flour, baking powder, baking soda, and salt to ensure the ingredients are evenly dispersed in the flour.

In a separate bowl mash bananas in coconut milk.

Gradually mix dry ingredients into wet ingredients just until well combined. Do not over mix! The more you mix the more flour and liquids the more gluten is released. This is fine for regular bread but  not baked goods like this Coconut Banana Bread. You want the batter to be well blended but still lumpy.

Lastly fold in shredded coconut. Pour batter into loaf pan and bake for 1 hour to 1 hour and 15 minutes. It took 70 minutes in my stone loaf pan. Check done-ness by sticking a toothpick (or butter knife) in center and if it comes out clean it is ready!  

Remove loaf from oven and cool for 10 minutes at room temp before removing from the pan to allow to cool further on a baking rack.

It is really a very subtle coconut flavor that just adds a little something to the traditional Banana Bread. 

I hope you enjoy!