Banana Coconut Cream Bread

Banana Coconut Cream Bread

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2 loaves
Preparation Time: 15 minutes

• 3 cups wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar, or to taste
• 1 cup expeller pressed or virgin coconut oil
• 4 eggs, lightly beaten
• 4 teaspoons vanilla extract
• 2 ripe bananas, mashed
• 1 cup Coconut Cream Concentrate
• 1 cup shredded coconut (optional)
• 1 cup chopped walnuts (optional)

Preheat oven to 325 degrees F.

Combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, combine sugar, oil, eggs, bananas, CCC and vanilla extract. Stir into dry mixture, mixing until just moistened. Fold in coconut & nuts, if desired. Pour into two greased and floured 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans.

Bake in preheated oven for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

Recipe submitted by Sandra, West Point, NE

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