You be feeling the tropical breezes with this wonderful banana bread that is loaded with fresh blueberries and tropical coconut.
Yum
I hope everyone is staying safe and healthy during this crisis. Things are certainly changing day by day. Who would have thought that two weeks ago we were all concerned about the bachelor finale and now look at it. I am personally in day 7 of self-isolation. My company issued a work from home order on Monday and by Thursday the state of California ordered a Safer at Home mandate.
My better half works in an "essential" industry and still has to go in to work daily. This is making for a strange environment since he has contact with people daily.
So what do you do when you have to stay at home everyday? Even with all the anxiety we try and live a normal life. We are being very cautious but are still trying to have fun everyday to lighten the load. We have both been doing dance exercising on YouTube which is a lot of fun, and the exercise helps your immune system, and taking walks in the neighborhood has never been so popular!
Another thing I find that is fun is cooking together. We have been making a lot of creative dishes lately using pantry items. Today we decided that it was "baking day". We wanted to make something that would last a while and made a good amount. A quick bread was in order. Quick breads are wonderful as they can be made without a mixer and in one or two bowls max! It's really like a muffin in loaf form. Super simple to make and really can be made with pantry items. Which brings me to today's recipe for this superb quick bread.
This is a wonderful banana bread that is loaded with fresh blueberries and tropical coconut. I used brown sugar in this bread for a deeper flavor, but you can use white sugar if you prefer.
Oh what a heavenly bread this turned out to be! You know that moment when you bite into a tender and fluffy piece of Blueberry Coconut Banana Bread and a warm blueberry bursts in your mouth?…. Hands down, one of the greatest experiences known to man!
This quick bread should last you several days on the counter, and a few more in the refrigerator (if it lasts that long). Doubling the recipe is always a good idea, then you can freeze one loaf for another time. It freezes really well, and if you slice it before freezing you can take out portions for a quick snack or grab and go breakfast.
So "baking day" was a major success. We had a lot of fun making this quick bread, and I hope you will to! Even the kids will enjoy getting involved.
Enjoy and stay safe!
Blueberry Coconut Banana Bread
makes: 1 loaf
Ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup shredded coconut (sweetened or unsweetened)
2 large eggs, beaten
1¼ cup mashed ripe bananas (about 2 medium)
1/4 cup canola oil
1 teaspoon vanilla
1/3 cup milk
1 cup fresh blueberries
Heat oven to 350 degrees F. Spray a 9-inch loaf pan with cooking spray.
In a large bowl, mix together flour, baking soda and salt, sugar, and 1/3 cup of coconut.
In a medium bowl, mix together banana, oil, vanilla, milk, and beaten eggs. Mix until well blended. Add wet ingredients to the dry and stir just until combined. Fold in the blueberries, saving several for the top of the bread.
Pour batter in the prepared pan and top with remaining blueberries and coconut.
Bake 50 to 65 minutes, or until a toothpick comes out clean when tested. (note: you may need to place a sheet of foil over the top of the bread during that last 15 minutes to avoid over browning.) Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely.
My better half works in an "essential" industry and still has to go in to work daily. This is making for a strange environment since he has contact with people daily.
So what do you do when you have to stay at home everyday? Even with all the anxiety we try and live a normal life. We are being very cautious but are still trying to have fun everyday to lighten the load. We have both been doing dance exercising on YouTube which is a lot of fun, and the exercise helps your immune system, and taking walks in the neighborhood has never been so popular!
Another thing I find that is fun is cooking together. We have been making a lot of creative dishes lately using pantry items. Today we decided that it was "baking day". We wanted to make something that would last a while and made a good amount. A quick bread was in order. Quick breads are wonderful as they can be made without a mixer and in one or two bowls max! It's really like a muffin in loaf form. Super simple to make and really can be made with pantry items. Which brings me to today's recipe for this superb quick bread.
BLUEBERRY COCONUT BANANA BREAD
This is a wonderful banana bread that is loaded with fresh blueberries and tropical coconut. I used brown sugar in this bread for a deeper flavor, but you can use white sugar if you prefer.
Oh what a heavenly bread this turned out to be! You know that moment when you bite into a tender and fluffy piece of Blueberry Coconut Banana Bread and a warm blueberry bursts in your mouth?…. Hands down, one of the greatest experiences known to man!
This quick bread should last you several days on the counter, and a few more in the refrigerator (if it lasts that long). Doubling the recipe is always a good idea, then you can freeze one loaf for another time. It freezes really well, and if you slice it before freezing you can take out portions for a quick snack or grab and go breakfast.
So "baking day" was a major success. We had a lot of fun making this quick bread, and I hope you will to! Even the kids will enjoy getting involved.
Enjoy and stay safe!
Blueberry Coconut Banana Bread
makes: 1 loaf
Ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup shredded coconut (sweetened or unsweetened)
2 large eggs, beaten
1¼ cup mashed ripe bananas (about 2 medium)
1/4 cup canola oil
1 teaspoon vanilla
1/3 cup milk
1 cup fresh blueberries
Heat oven to 350 degrees F. Spray a 9-inch loaf pan with cooking spray.
In a large bowl, mix together flour, baking soda and salt, sugar, and 1/3 cup of coconut.
In a medium bowl, mix together banana, oil, vanilla, milk, and beaten eggs. Mix until well blended. Add wet ingredients to the dry and stir just until combined. Fold in the blueberries, saving several for the top of the bread.
Pour batter in the prepared pan and top with remaining blueberries and coconut.
Bake 50 to 65 minutes, or until a toothpick comes out clean when tested. (note: you may need to place a sheet of foil over the top of the bread during that last 15 minutes to avoid over browning.) Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely.
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