Coconut Banana Bread

Guys, guess what? We have another member joining the blog!! I should give a little back story to introduce her (Yesenia). Yesenia is my cousin but in reality we are sisters.So, I have had the idea to start a blog for quite a while, actually now that I think of it, a long time. However, the idea of the blog would have never came up, if Yesenia and I hadn’t decided we wanted to have a bakery one day, if God permits it. It was my senior year of high school when we decided we wanted to start a bakery and that was back in to 2012. Fast forward a couple of years and Yesenia is about to graduate with her bachelor degree in teaching! Teaching is an extremely demanding career and I have always thought it never receives the recognition it deserves. With that being said, I will still be writing the blog but now there will be two bakers. So, today Yesenia baked a coconut banana bread! Now, we are a couple miles away, 1,792.9 miles to be exact,so I couldn’t taste the bread but Yesenia said it was good! The recipe is from the following website: http://www.thebakerchick.com/2013/10/triple-coconut-banana-bread/

Ingredients

• 1/2 cup coconut oil
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup greek yogurt
• 1/2 cup sweetened, shredded coconut (plus more for sprinkling on top of loaf)
• 3 medium bananas, mashed

Instructions

1. Preheat oven to 350 degrees F. Grease a 9×5 inch loaf pan.
2. In a large bowl, stir together the coconut oil and sugar. Add the eggs and vanilla, and whisk together.
3. Sprinkle the flour, baking soda and salt over the wet ingredients, and gently mix until smooth. Fold in the yogurt, coconut, and bananas.                                                                                
4. Spread evenly into the prepared pan- sprinkle with shredded coconut
5. Bake at 350 degrees Fahrenheit  for 60-65 minutes.                                                                                                                                                                                                                                                                                                     Tips from the website: http://www.thebakerchick.com/2013/10/triple-coconut-banana-bread/  If after 25 minutes the coconut is getting too toasty, cover the loaf with foil for the rest of the baking time. Cool in the pan for 10 minutes before transferring to a wire rack to cool.

Here is the completed coconut bread!

Happy baking!