Coconut Banana Bread // A Saturday Sweet Treat

this post is part of my 31 Day series. here is the beginning

I kind of love banana bread. And by kind of, I mean with my whole heart. It's something my mom used to make a lot when we were kids and it reminds me of my childhood home whenever I eat a toasted slice spread with peanut butter. Yum!

This recipe was adapted from my Better Homes and Gardens cookbook. Instead of using white flour, I used whole wheat flour. And instead of regular cooking oil or butter, I used a half cup of coconut oil! Oh man, it was so moist, and had a sweet, subtle coconut taste. You gotta try it! Here, I'll tell you how to make your own batch:

Coconut Banana Bread

1 1/2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

2 eggs, beaten
1 1/2 cup bananas, mashed (about 5 medium)
1 cup sugar
1/2 cup coconut oil

Turn the oven on to 350*. Grease the bottom of one 9x5x3in pan, or two 71/2x31/2x2in pans. In a large bowl, combine dry ingredients. Set aside.

For the wet ingredients, I whip out my NutriBullet! This helps get the bananas creamy and combine everything super smooth. No NutriBullet? Try this with your blender! Either way, just do a couple pulses, so the eggs don't get too whipped up. Or, you can totally go the traditional route and mash with a fork ;) Once it's smooth, add to dry ingredients. Stir just until everything is moistened, not too much.

Spoon batter in to pan(s) and bake for 55-60 for 9in pan, 40-45 mins for 71/2in pans.

Now, the recipe says to wait until the next day to serve but I can't usually wait that long so..what the heck. Grab a spoon full of peanut butter and have at it!

I hope you like the coconut oil substitute! If you make your own banana bread, I'd love to hear how it goes!

xoxo
Joy