Coconut Banana Bread

So I've finally pretty much gotten over my cold, and I've regained my energy to be able to do things I want to do. Luckily for you guys, first day back in the kitchen was a total success. Well, dinner was kind of a flop, but that's not what matters here. What matters is this amazingly delicious bread!
Let me just tell you something about myself. I hate bananas. I'm pretty sure it's a texture thing. I've tried numerous times to make myself eat a banana because I know there are many health benefits associated with eating bananas. I just can't do it though! So instead, I hide them in the form of yummy baked goods. I can do banana muffins, banana pancakes, and even a new banana cream pie I tried out a few weeks back. I can definitely do this bread. If there's anything that I love just as much as I hate bananas, it's COCONUT! Coconut anything - shampoo, lotion, coffee creamer, bread, cake... or how bout just a handful of coconut? Yes PLEASE! My obsession, er love, of coconut absolutely cancels out my passionate hatred for bananas in this quick bread.
I modified it just a bit from the original recipe. For one, I only had one nasty gooey banana on hand, so I added a good amount of applesauce. I also replaced the vegetable oil with coconut oil. Have you guys ever tried using coconut oil in your baking/cooking? There are so many health benefits to using coconut oil rather than your vegetable oils. For example, when you use olive oil to saute your vegetables, the olive oil actually releases toxic chemicals as well as destroying any antioxidants in the oil. This doesn't happen with coconut oil. Coconut oil promotes good health. It doesn't clog your arteries the way other oils do. It speeds up your metabolism. It boosts your immune system. The benefits go on and on. If you don't already use coconut oil in your cooking and baking, I highly recommend looking into it! I've never noticed a difference in taste since I've started using it. Anyway, I'll get off my soapbox and introduce you to a very yummy recipe that is pairing very well with my morning coffee (with almond joy creamer... be still my heart!!).

Coconut Banana Bread
adapted from Fat Girl Trapped in a Skinny Body

Ingredients
1/2 cup coconut oil, melted to a liquid
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 medium override banana + 3/4 cup unsweetened applesauce
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)

Preheat the oven to 350 degrees F. Lightly grease a 9 by 5-inch loaf pan, and set aside. (or you could fill this into 4 mini loaf pans and give as tasty gifts!)

In a mixing bowl, using a wooden spoon mix the oil and sugar. Of course, if you haven't jumped on the coconut oil bandwagon yet, go ahead and substitute for the same amount of vegetable oil. Mixing the sugar and oil together gives you a consistency of a slushy... Not gonna lie, I kinda wanted to try it cause it looked like a pina colada slushy. But I resisted!
Add the eggs, one at a time, beating after each addition. And then stir in the vanilla extract.
Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
In a separate bowl, stir together the mashed banana, applesauce, and the coconut milk.

Gradually mix the dry ingredients and the banana mixture in with the sugar/oil/vanilla mixture. Alternate between adding the dry and the gooey. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut, checking to be sure you've gotten out any clumps of coconut - well, unless you want a big bite of coconut in your bread, which you know what, doesn't sound all that bad to me!

Pour the batter into the prepared baking pan.
Bake for about an hour and ten minutes. Check the bread at an hour. When a toothpick inserted in the center of the loaf comes out clean, you are good to go! If you are using mini loafs, these would probably only take about 45 minutes.




After about 10 minutes of cooling in the loaf pan, turn it out onto a cooling rack. Cool completely before cutting into.
ENJOY!