Toasted Coconut Banana Bread

I'm a pathological banana over-buyer. Yep, every week I can't resist getting a big yellow bunch, thinking that this will be the week when I devour them before they get soft and sweet. Alas, this never happens, so I've come to the conclusion that, subconsciously, I want this to happen. Because then I can make this.

{Toasted Coconut Banana Bread}

From my walnut banana bread

makes one [9x5) loaf 

Ingredients

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup brown sugar

1 large egg

2 teaspoons vanilla extract

2 large bananas, mashed (about 1 1/2 cups)

1/2 cup unsalted butter, melted

1/8 cup milk

1 cup toasted coconut

directions

Toast coconut: Preheat oven to 325 degrees. Spread shredded coconut onto an ungreased baking sheet. Toast, stirring every few minutes, until coconut is browned — about 7 minutes. Watch carefully, it burns quickly.

 For bread: Grease a loaf pan with non-stick spray or butter. In a bowl, mix together dry ingredients. In a separate bowl, whisk together the egg and sugar, then add vanilla, bananas, milk and butter. Add coconut. Pour into pan.

Bake for 50-55 minutes, or until center is set and a toothpick comes out clean. Let cool completely.

The coconut adds an extra sweetness to the already delicious bread. Add a slab of butter and a bit more coconut for pure happiness. Bring on the bananas.