I think we all do it, we look at the overripe bananas and we think – let’s make bread! For me, it doesn’t happen often. Usually because I realize the overripe bananas at a time that is grossly inconvenient to make bread – before kids go to school, right before an appointment, right before swimming…the list is endless. Once in a great moon, I have a couple of hours…to make bread.
Banana bread is really one of my favorites. It’s one of the most versatile breads there is. You can add nuts and it’s delicious, you can add chocolate chips, dried fruit, and different spices. It never has to be the same. Although, sometimes I prefer plain familiar and comforting banana bread.
I did add coconut to this one. Why? Because I wanted to. And I love coconut. And I have some coconut oil that I don’t bake with very often and I’m experimenting with some butter substitutes.
Don’t let that sentence fool you. There is no hard and fast scientific evidence (contrary to what you have heard) that coconut oil can benefit your health. For as many studies that say it is the wonder oil, there are many that are inconclusive. So for now, we take it for what we know. It’s very high in saturated fat, so eat sparingly.
If you have the time, make some muffins, your family will thank you.
- ¼ cup coconut oil
- ¾ cup granulated sugar
- 3 medium ripe bananas
- ¼ cup low fat milk
- ¼ cup low fat sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and ½ cups all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened desiccated coconut flakes
- Cooking spray
- Preheat oven to 350ºF or 180ºC
- In a large bowl, cream coconut oil and sugar, add bananas, milk, sour cream, eggs, and vanilla - mix well
- In a small bowl, combine the AP flour, whole wheat flour, baking soda and salt
- Add dry ingredients to wet ingredients and stir until combined
- Stir in coconut
- Pour into a 12 muffin tin that has been sprayed with cooking spray
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean
Butter can be used instead of coconut oil
Can add up to a ½ cup of add ins such as nuts, cranberries - it will increase your yield, so more muffins