It seems that no matter how often I make banana bread, we always seem to have a few brown bananas hanging out on the kitchen counter. Sometimes I put them in the freezer for later, but then I end up with a giant collection of frozen black bananas in my freezer.
Don’t get me wrong, I do love banana bread, but I can only eat so much of the same thing. So, lately I’ve been trying to mix it up a bit and find new ways to use those overripe bananas.
One of the other things that collects in my kitchen is coconut milk. I always think that I’m out of it and buy it at the store, only to go home and discover 3 or 4 more cans sitting on my pantry shelf. I don’t even use coconut milk that much… I have no idea why I buy it all the time. I guess I just get peanut sauce cravings at the grocery store or something.
Anyway… The moral of the story is that I decided to clean house a bit the other week, and I decided to make some banana bread with my abundance of overripe bananas and coconut milk. Bananas and coconut play pretty nice together, so it seemed like an obvious combination to try. Plus, I had a bag of sweetened flaked coconut in my pantry that needed to be used.
This recipe surprised me. I figured the bread would be OK… Definitely edible. But, I wasn’t expecting it to be really great. That’s why I didn’t bother to take pictures while I was preparing it. When all was said and done, though, I couldn’t get enough of this banana bread. It stayed nice and moist and the flaked coconut added a nice texture to the bread. It’s great just the way it is, but a slather of butter or cream cheese doesn’t hurt, either!
Coconut Banana Bread
(Makes 1 loaf)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup white whole wheat flour
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large overripe bananas, mashed (about 1 cup)
- 1 cup light coconut milk
- 1 cup sweetened flaked coconut
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.
Whisk together the white whole wheat flour, pastry flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.
While mixing on the lowest setting, gradually add the dry ingredients alternately with the wet ingredients. Be sure to start and end with the dry mixture. Mix until just combined. Stir in the coconut.
Transfer the batter to the prepared baking pan. Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.