Coconut Banana Bread

How do you improve on perfection?  By adding coconut, of course!  My mom's banana bread truly is the best.  I've even posted about it before.  But I have to say, I think I may have improved on her perfect recipe.....  (sorry, Mom!)

For the most part, I have adjusted to my new life in Texas.  But ever once and awhile, something comes out of left field and reminds me how different things can be.   I had a day out of left field this week & the only remedy was to bake something.  Except, the on-hand ingredient options were fairly nonexistent... I opened the pantry, refrigerator and freezer hoping inspiration would strike.  Or that the magical ingredient fairy would appear.   

Sadly, the magical ingredient fairy did not appear.  But, the freezer revealed 6 frozen bananas.  Yes!  And my brain immediately went to banana bread.   However, when  I opened the refrigerator and discovered that we were nearly out of butter.  Uh oh....

I opened the pantry one more time & discovered  a jar of coconut oil I had brought when I moved here.  Why not just substitute coconut oil for the missing butter?  Plus in the limited research I have done, I do think coconut oil is a "less bad" option for our bodies.  Yay for "healthier" banana bread!  That single substitution was an amazing decision.  My favorite banana bread flavor, only better.  Extra moist & with just a small hint of coconut flavor.  And I like to think this banana bread is benefitting my body more than the original recipe.

My husband works with some pretty incredible people and I figured they could also benefit from this banana bread.  So instead of spending as much time photographing the bread, I took a few quick photos (on my phone, no less), sliced the entire loaf & sent it to work with him.  I think the empty platter he brought home at the end of the day confirmed my speculations.  This truly is an amazing banana bread variation. 

Coconut Banana Bread

Yields 1 loaf 

Note: I used 1 oz of butter in this formula because I had it available.  But you could certainly nix the butter entirely and just use coconut oil!  

8.5 oz (2 cups) AP Flour

1 tsp Baking Soda

1 tsp Sea Salt

1 oz Unsalted Butter, softened

3 oz Coconut Oil 

7 oz (1 cup) Granulated Sugar

2 eggs

3 very ripe/overripe bananas, mashed

3 Tbl cold water

1.  Preheat the oven to 350 F.  Spray a loaf pan with non-stick spray.  

2.  Sift together the AP flour, soda and salt.  

3.  Cream together (as best you can) the butter, coconut oil and granulated sugar.  Once well combined, add in the eggs.  

4.  Pour in the dry ingredients and mix just until combined.  In a separate bowl, mash together the bananas and the cold water.  Add to the batter and mix together.  

5.  Pour into a loaf pan and bake approximately 50 minutes, or until a cake tester inserted into the center comes out clean.