Banana Bread With A Twist

July 23, 2011

The smell of banana bread baking brings back childhood memories of after school snacks and baking with my grandmother.  For me, banana bread falls into the comfort food category.  You can make it at almost any time of the year so long as you have some overly ripe bananas.  A few years ago, I started trying different versions of banana bread, some may even call it fancier versions of this classic quick bread.  Out of all the one's I experimented with, this is the one I loved the most. The mixed nuts and coconut add texture and flavor.  Bake this coconut banana bread this weekend and you won't be disappointed with the results.

Coconut Banana Bread


2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

6 tablespoons Kelapo Coconut Oil

8 tablespoons light brown sugar

3 medium-sized ripe bananas

¾ cup of milk

1 teaspoon vanilla extract

½ cup sweetened coconut flakes

1 cup of chopped mixed nuts, toasted (I use cashews, almonds, and pecans)

handful of sliced almonds for sprinkling on top


For full recipe instructions, click below

Coconut Banana Nut Bread

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banana smoothie recipe's picture

I have freinds coming to stay over this weekend and I have some ripe bananas, you can see where this is going. Will let you know how it turns out.