Why not right?! I just made a pie two days ago as well… more on that soon… But this bad boy, I’ve been meaning to share for a while, so here it is! Banana bread may seem like a winter thing, but who says I can’t enjoy it in summer? Dude, when I crave, I crave– Plus I made this for my best friend, Jess– Its her fave, and consequently, the first thing I ever cooked for her. Ah, nostalgia… You’d think we were a couple… ha! Kidding! Somehow, I think her lovely fiance´ would fight me ….
In any case, check it out
Becky’s tropical-ish Banana Bread
1 3/4 C AP flour
1 1/2 tsp baking powder
3/4 C brown sugar
1/2 tsp salt
3 smallish very ripe bananas, mashed
3/4 cup whole milk
1/4 C canola oil
1/2 cup shredded [toasted] coconut
1/4 C toasted and roughly chopped macadamia nuts
Preheat oven to 350, and grease a loaf pan with butter, and set aside. Mix dry, separately mix wet (milk, oil, eggs, bananas). Combine and stir gently, just until its all combined. Don’t over mix or it will turn out a tough loaf. Fold in coconut and nuts. Pour into prepared greased pan, and sprinkle a little extra toasted coconut and macadamias, on top.
Bake for about an hour, plus or minus 15 minutes, until its golden brown, and a wooden skewer inserted into the thickest part, comes out clean.
Allow to cool on a rack, for 10 minutes, then turn out of pan to cool completely.
Enjoy sliced, with a little honey, or just by itself. Tasty!! Enjoy