Try toasting the coconut for extra flavor. Letting the banana mixture sit at the start of the recipe contributes to the loaf's great texture.
Author: Mary Gillespie
Ingredients
3medium overripe bananas
1/2cupplain yogurt
1teaspoonbaking soda
1teaspoonvanilla
1/2cupbrown sugar
1/2cupvegetable oil
2eggs
1cupwhole wheat flour
1cupall-purpose flour
1/2teaspoonsalt
1teaspoonbaking powder
1/4teaspoonnutmeg
1/2cupshredded coconut
Instructions
Preheat oven to 325 degrees F.
Grease one large or two small loaf pans.
In a mixing bowl, mash bananas thoroughly.
Stir in yogurt and baking soda. Let the mixture sit for at least 30 minutes.
Meanwhile, in a larger mixing bowl, beat eggs.
Add sugar, then blend in oil. Mix thoroughly.
In a separate bowl, mix together the remaining dry ingredients: flour, baking powder, salt, nutmeg and coconut.
Add banana mixture to eggs, stirring to blend.
Add flour to the banana-egg mixture, stirring gently to make sure all flour is moistened. Do not overmix.
Spoon batter into prepared pans.
Bake for 35-45 minutes.
Let cool in pan 5 minutes. Turn out of pans and let cool on wire rack
Recipe Notes
A honey glaze will give your loaves a nice shine. Mix 1/2 tablespoon of honey with an equal amount of water in a microwave-safe bowl. Heat for 20 seconds, or long enough to melt honey. Stir, and brush over hot loafs while they are still in the pan.