Coconut Banana Bread

Most of my morning was spent getting organized for Thanksgiving. Guess what I am terrible at? Yeah.

The thing that keeps me from really sitting down and getting nice and organized is I get so sidelined by other more exciting things. And I can’t commit.

While it would be nice to have our Thanksgiving menu all planned out, what if I wake up first thing Thanksgiving morning and just absolutely must have pumpkin rolls. But pumpkin rolls aren’t shopped for or planned for or on the menu. No. It’s a savory quiche. How is anyone supposed to live with savory quiche when they wake up wanting a pumpkin roll? Conundrum.

See that knife up there? It’s one of Pure Komachi 2 knives that I just purchased from Costco for $35 bucks or so. So cheap! And, grrrrrl. Those knives are the best dollars I spent all summer. There’s nothing like a new, good knife. Highly recommend.

Still, I sat down and started planning ideas. I even went so far as jotting down Christmas gift ideas for the inlaws and cousins and some of my kids. But, what if we hear a week before Christmas that my dad-in-law really, really wants a trip for two to Borneo, and all I’ve got him is a personalized shirt that says “We love Papa” from Zazzle.

Can someone talk me down from the what-if ledge? I’m stuck up here. And, dang it, if Thanksgiving doesn’t need to be planned.

In other news, bananas are my friend. Because you don’t have to plan with bananas. They just sit lovingly on the countertop, ever browning and sweetening, waiting patiently for that single moment when you need a slice of banana bread so badly you could cry. Then, you pull out coconut and make the thing happen. Craving met. Who needs a menu?

Bananas. That is the sort of planning I can get behind.

Wonder if I can talk the dad-in-law into bananas, instead of Borneo?


Coconut Banana Bread


3 eggs
1/2 cup coconut oil, melted
2 very ripe bananas
3/4 cup organic sugar
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 cups flour
7 ounces shredded coconut, less 1/2 cup
1/2 cup coconut milk
1/2 teaspoon cardamon
1 teaspoon vanilla
1 teaspoon coconut extract (optional)


Preheat oven to 350 degrees. In a bowl, cream together the eggs, melted coconut oil, bananas, and sugar. Add the baking powder, salt, flour, coconut, coconut milk, and cardamom. Mix just until well combined.

Pour into a large loaf pan, two medium loaf pans, 6 small loaf pans, or 12 mini loaf pans which have been coated with nonstick baking spray with flour.

Combine the remaining half cup of coconut, mix it with a teaspoon or so of sugar, then sprinkle on top of your batter before baking. Bake in preheated oven for 1 hour (large loaf pan), 35-40 minutes (medium loaf pan), 25-30 minutes (small loaf pan), 18-20 minutes (mini loaf pans). Remove, cool, slather with strawberry jam and enjoy.