this has become our new go-to banana bread, especially for spring and summer mornings. the first time i made it was thanks to a small box of real, flaked coconut i found at the store. i had no idea what i wanted to do with it until i stumbled upon this recipe. the bread was of course, delicious but the coconut flakes tasted like nuts in the final product. [which is fine, i mean most banana breads incorporate walnuts in them anyway.] but it wasn’t quite what i wanted. after that, i swapped to good old fashioned shredded coconut - the kind you would use to make macaroons. i found the shredded coconut provided more coconut flavor and the texture was a little better.

recipe from also the crumbs please

| ingredients |

2 cups flour

2 tsp baking powder

1/2 tsp salt

3-4 ripe bananas, mashed

1/2 cup brown sugar

7 tbsp vegetable oil

1 tbsp coconut oil

2 eggs

1 vanilla bean* (or 1 tsp vanilla extract)

1/2 cup chocolate chips

1/2 cup shredded coconut

1 banana, chopped into small chunks

optional:
turbinado sugar or clear sprinkles

| method |

preheat the oven to 350 degrees f and spray a loaf pan with coconut oil, then line with parchment paper.

in a large bowl, combine the flour, baking powder and salt, whisking to combine.

in a medium-microwave safe bowl, melt the coconut oil. remove from the microwave and add the mashed bananas and brown sugar, stirring to combine. add in the vegetable oil, eggs, and vanilla and mix again - until fully incorporated.

add in the flour mixture and gently mix until combined - do not overmix. fold in the chocolate, coconut and banana chunks. pour batter into the prepared loaf pan and if desired, top with the sugar/sprinkles to get a nice sugary, crusty top.

bake for approximately 55 minutes. cool completely before serving.