Coconut Milk Banana Bread

Recipe by Catherine Pla

Makes one 9x5” loaf

Coconut Milk Banana Bread

The subtle hint of coconut in the recipe makes it the perfect tropical treat.

• 3 ripe bananas

• 1⁄4 cup shredded coconut (optional)

• 1 cup full-fat coconut milk

• 1⁄2 c coconut oil, melted and cooled

• 3⁄4 c granulated sugar

• 2 eggs

• 1 t vanilla extract

• 1⁄2 t ground cinnamon

• 1⁄2 t kosher salt

• 1 t baking soda

• 1 t baking powder

• 2 c all-purpose flour

• 1 T sparkling sugar

Butter a loaf pan (9”x5”) and set aside. Preheat the oven to 350.

Add cinnamon, salt, baking soda, and baking powder to flour and stir to combine.

Mash the bananas with a fork in a medium bowl. Add in the shredded coconut and coconut milk and mix with a hand mixer (or by hand) until well combined. In another medium bowl, mix together the melted coconut oil, sugar, eggs, and vanilla. Beat until smooth. Add in the banana mixture and fold to combine

Add the dry ingredients to the banana/egg mixture and fold to combine.

Pour batter into the pan, smooth the top and sprinkle with sparkling sugar.

Bake about 55 minutes, until a cake tester comes out clean.