Coconut Banana Bread

This bread is great because it uses only one bowl. That's right, only one big bowl to wash at the end. It comes together quickly and also happens to be quite tasty. I don't do a lot of quick breads in the hot summer months, but this is just tropical enough to pass.

It was inspired by this gluten-free banana bread from the Minimalist Baker. Mine is dairy free, but it isn't gluten free. There's also the option to make it vegan.

Stir the dry ingredients in just until moistened. Don't beat them together!

Sprinkle fancy-cut coconut and/or almonds on top for a very pretty final product. I also topped it with a bit of demerara (large grain) sugar.

The Recipe

makes one 9x9-inch square pan or one giant loaf

3 medium-sized ripe bananas
3/4 cup sugar
1 egg (for vegan: 1 tablespoon chia seeds soaked in 3 tablespoons water)
1/4 cup almond milk (or coconut)
6-ounce container almond yogurt (or other plain yogurt)
3/4 teaspoon vanilla
1 cup shredded coconut
3/4 teaspoon cinnamon
3 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cup oats
1 1/4 cup unbleached white flour
1 cup whole wheat flour
1/4 cup ground flaxseed

Preheat oven to 350F degrees.

Mash the bananas in a large bowl. Add the sugar, egg, almond milk, yogurt, vanilla, coconut and cinnamon. Beat until well combined. Add the baking powder and salt. Whisk together again. Gently stir in the rest of the ingredients until batter is moistened. Don't worry if it looks lumpy.

Top with extra coconut and sliced almonds, if desired.

Bake for about 1 hour and 20 minutes, or longer if needed. The baking times will vary depending on your pan size. A loaf pan will take longer, while the square pan may be done a bit sooner.

Check bread after an hour to make sure the top isn't getting too brown. Cover with aluminum foil, if necessary. Let cool for several hours before slicing and eating.