This is the bread you swap for banana bread, when what you want instead of bananas is…coconut. This bread has a slightly firmer/tighter texture than a lot of banana breads, and is excellent toasted with a hearty slice of butter. Adapted from Smitten Kitchen.

Ingredients

• 2 large eggs
• 1.25 c milk
• 1-2 t vanilla
• 2.5 c all-purpose flour
• 1/2 t salt (omit if using salted butter)
• 2 t baking powder
• 1 t cinnamon
• 1 c granulated sugar
• 5 oz (140 gr) sweetened flaked coconut (about 1.5 c)
• 6 T unsalted butter, melted (note: for a different kind of crumb, you can increase the oil here to 8T)
• Vegetable oil or nonstick cooking spray for baking pan

Instructions

1. Heat oven to 350 degrees.
2. In a small bowl, whisk together eggs, milk and vanilla.
3. In a medium bowl, combine flour, salt, baking powder and cinnamon.
4. Add sugar and coconut to flour mixture, and stir to mix.
5. Make a well in the center of the flour/sugar mixture, and pour in egg mixture, then stir wet and dry ingredients together until just combined.
6. Add melted butter, and stir until just smooth — be careful not to overmix.
7. Butter and a 9×5-inch loaf pan.
8. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours.
9. Cool in pan five minutes, before turning out onto a cooling rack.