Nana Bread, Coconut Style.

Entertaining isn't it? Keep watching... I will stir for-ev-er. haha

You know what I think? Some nights just warrant warm moist banana bread, a wine glass of cherry diet Dr Pepper, grandpa-esque pajamas and a cool fall breeze.

Here's the recipe I used, and it was SO good. Probably my favorite banana bread um-ever.

Ingredients
1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup vanilla Silk almond milk, or better, light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)

Directions
Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.
*I used 4 mini loaf pans, as you can see.

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.
*Adjust time if you use mini loaf pans. Mine took about 45 minutes.

If you wanna sit back, relax, and welcome November with warm banana bread, follow the prescribed routine above mentioned. You can thank me later.

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