Today’s cooler temperatures and overcast skies made it feel like fall is just around the corner. And one of my favourite things about fall is baking: loaves, muffins, cookies, and cakes–all of the things that felt like too much effort during the hot summer months. I made my Grandma Murphy’s recipe for a coconut banana loaf for an afternoon snack today (freelancing has its perks).
This might look like a plain old ordinary banana loaf, but there’s a secret ingredient that transforms it into banana bread amazingness. And it’s not, surprisingly, the coconut. It’s the wonderful nutty nectar that is almond extract. Yum.
I always hate saying goodbye to summer, but there’s something so appealing about cozying up in chunky knits with a mug of piping hot coffee and a slice of homemade banana loaf. That being said, I’m happy to see that summer temperatures will be back before the weekend!
FOOL-PROOF BANANA COCONUT LOAF
1 cup sugar
1/2 cup melted butter
3 medium bananas, mashed
Splash of almond extract
1 1/2 cups flour
1/2 cup medium grind coconut, shredded
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350F
Beat the eggs, then add sugar and melted butter and beat well. Stir in bananas and almond extract.
Measure the dry ingredients into another bowl and stir until well mixed. Spoon mixture into a greased loaf pan.
Bake for 55-60 minutes.