Recipe // Coconut Oil Banana Bread
Hello perfect banana bread recipe. I have dared to declare it but yes, I think that I have found the yummiest and easiest banana bread recipe. It's a simple recipe that is delicious as is but you could easily add chocolate chips or even unsweetened coconut flakes or a streusel topping...you get the picture. It's just perfect. This bread is moist and fluffy and full of wonderful flavors. Seriously, I can't stop thinking about how good this is and I'm going to have to type faster so that I can run downstairs and much on some. It doesn't even need a spread on it, it's moist and yummy on it's own (not to say that cream cheese wouldn't be delicious on top). When you hear "coconut oil" you may be thinking of a coconut flavor in this bread but in this case the bananas take over and it has a traditional banana bread taste despite this "different" ingredient. All the coconut oil really does is keep it moist and fluffy and allows you to cut out butter from the recipe. Okay, I need to go eat some now...
1 9x5" loaf
1/2 cup coconut oil, melted
4 Tbsp milk
1 cup sugar
1/4 cup brown sugar
2 ripe bananas, mashed
1/2 Tbsp vanilla
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
1/4 tsp salt
1. Preheat oven to 350° and grease a 9x5 in. loaf pan and line with parchment paper.
2. In a large bowl mix eggs, coconut oil, milk, sugars, banana, and vanilla. Set aside.
3. In another bowl combine flour, baking powder, baking soda, nutmeg, and salt. Add dry ingredients to wet until just combined, do not over mix.
4. Pour batter into prepared pan and bake for 40-45 minutes, rotating halfway through baking, or until toothpick inserted comes out clean. If you notice it browning or hardening on top (shouldn't be a huge problem), place a piece of aluminum foil on top halfway through baking. Let cool in pan for at least ten minutes before removing from pan to cooling rack. Let cool completely before slicing.
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