A soft banana bread with a caramelized honey exterior, laced with toasted and textured coconut. Take your classic banana loaf and elevate it with this interchangeable and decadent recipe.
Ingredients
1 1/2 over ripe bananas, softened in the microwave for 60 seconds.
1 1/2 cups toasted coconut
1 1/2 cups unbleached flour
1.5 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup milk (any variety)
2 eggs
1.5 tsp vanilla
1 cup vanilla/coconut yogurt
1/3 cup melted margarine or butter (microwave for 45-60 seconds)
1/3 cup softened honey (combine with warmed butter to soften)
Preparation
Preheat oven to 365°C.
In a large mixing bowl, combine your softened banana with your wet ingredients and whisk until combined.
In a smaller separate bowl, combine your dry ingredients through a fine mesh strainer. Hold the toasted coconut.
Add dry ingredients to wet ingredients and gently combine with a wooden spoon. Add 1 cup of your toasted coconut and combine.
Prepare your loaf pan by cutting a piece of parchment to size, crumpled and placed along the bottom of the pan up the long edges. The crumpling makes it more manageable! The short ends of the pan will be bare, add a bit of margarine or cooking spray to prevent sticking.
Place your batter into your prepared loaf pan, sprinkle remaining coconut on top and bake at 365°C for 55-60 minutes. Test doneness with a toothpick: if it comes out clean, your loaf is ready.
Let cool for 10 minutes before attempting to remove from pan. Place on a cooling rack for a further 15 minutes.
I hope you enjoy this loaf as much as we did.
Bonne Bouffe!