Banana Bread

Servings: 8

Time: 1.5 hours

Ingredients

1 3/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs (room temperature)

1/4 cup packed light brown sugar

1/2 cup granulated sugar

1 cup smashed ripe bananas (about 3 medium bananas)

1/3 cup milk

1 Tbsp coconut oil

1 Tbsp vanilla extract

1/4 cup shredded coconut

1/4 cup chopped walnuts

Directions 

Preheat oven to 325 degrees. Lightly grease an 8 1/2 x 4 1/2 x 2 1/2 inch pan and dust with flour (this is approximate measurements - I've used a 9 inch pan before with the same results).

Whisk together flour, baking powder, baking soda, and salt. 

Which together eggs and sugar until light and fluffy. Mix in smashed bananas, milk, oil, and vanilla. Add in dry ingredients and mix together until combined. Add in walnuts and shredded coconut and mix until blended. 

Transfer batter into prepared pan and bake until golden brown on top and tester inserted in center comes out clean, about 1 hour. Turn out onto a rack and cool. 

Store in airtight container for up to a week. Can also be stored in the fridge (this bread is very moist and may grow unsightly things in extra humid environments, so keep it in the fridge in the summer!).