Vintage coconut banana bread


Ingredients for vintage coconut banana bread

  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1/2 cup coconut flakes
  • One teaspoons baking powder
  • One teaspoon salt
  • 1/2 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 cup milk
  • ½ cup of vegetable oil
  • Two eggs
  • 1 cup mashed overripe bananas (I blended the banana with the milk for a smoother texture)

Preparation:

Preheat oven to 375°F.

Sift the flour, salt, and baking soda into a large bowl. In a separate bowl, mix the vegetable oil and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture and stir just until blended. Pour batter into a prepared loaf pan.

Bake for 55 minutes in the preheated oven, until a toothpick inserted into the loaf’s crown, comes out clean. Let the loaves cool in the pans for 5 -10 minutes, then turn out onto a cooling rack and allow to cool completely. Wrap in aluminum foil to keep in the moisture. Refrigerate the loaf for 1-2 hours before serving.

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