I still had leftover failed macaroon coconut after making the scones, so I made some coconut banana bread with added walnuts. This time I managed to not eat it until the next day! Breads like this are really pointless to eat the same day, since they need time to flavor through. Anyway, I love this banana bread recipe…the yogurt makes it nice and soft.
Banana Coconut Bread
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, softened
1 cup sugar
2 large eggs
1 1/2 cups bananas, mashed
1/4 cup plain yogurt
1/2 teaspoon vanilla extract
1/2 cup flaked coconut
Grease a 9x5” loaf pan and preheat oven to 350˚F.
Combine flour, soda and salt. In a mixer bowl, cream butter and sugar. Beat in eggs individually. Add bananas, yogurt and vanilla. Mix in dry. Fold in 1/2 coconut (and I added walnuts here). Pour into pan and bake for 55-65 minutes.
