THE BLOG

Banana-Coconut Bread from Scratch (and Damn Quick!)

06/12/2014 06:21 pm ET | Updated Aug 12, 2014
  • Maria Rodale CEO and Chairman of Rodale, Inc. and book author

bananabread

The other day, my babysitter had dug out my mom's Banana Bread recipe to make use of some "rotten" bananas. It was yum.

A few days later, I still had some old bananas lying around and was craving some coconut. It was a Sunday spring morning, and before I headed out to clean my garage, I made this with no fuss and no muss.

Minutes later, most of it was already devoured...

Minutes later...
Banana-Coconut Bread from Scratch

Ingredients:

  • 2 cups flour (I used half whole wheat and half white)
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1/3 cup coconut oil
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup "rotten" bananas
  • ½ cup coconut
  • 1 pat butter for the top (optional)
Directions:
  1. Preheat the oven to 350°F.
  2. Mix ingredients together. The batter might seem a bit dry, but don't worry about it! [Note: the original recipe called for all sorts of sifting and sorting and mixing, but I don't have time for that, and turns out it was completely unnecessary.]
  3. Scoop mixture into a loaf pan and dot the top with butter (if you feel like it).
  4. Bake for approximately 50 minutes--or until a knife or wooden kabob stick comes out clean.
  5. Devour.
Next time I might try adding pineapple!

For more from Maria Rodale, visit www.mariasfarmcountrykitchen.com