I love this late night summer breeze. I don’t think I will ever lose my awe of seasons. We have such extreme seasons in Duluth, it just seems to take time to settle into each one. Wasn’t I just sitting in this very spot with a blanket and hot tea telling myself summer really would come again? Well, it’s finally here and it is as good as I remember it. It’s hard to beat summer in Duluth. We spent today down by the lake and experienced the great shift in the wind when it went from about 68-85 in a few minutes. I’ve experienced the opposite many times and I really enjoyed the direction of this shift today. The Park Point garage sale was in full swing. I was happy to watch from my spot next to the water.
Ok, on to this delicious banana bread. It is so moist and perfectly coconut-y. Bonus, you can eat it if you are vegan or serve it to your vegan friends when they visit. You can be sure they will return for another piece, so, if you don’t like them, make something else.
Coconut Banana Bread
35 min, 9x9” pan
4 bananas, mashed
1/3 c coconut oil, melted
1/2 t salt
1 T ground flax
1/2 c shredded coconut, unsweetened
2 T coconut sugar
1 t vanilla
1 t baking powder
2/3 c flour
1/3 c coconut flakes
1. Heat oven to 350 F
2.. Mash bananas well in medium bow..
3. Add the rest of the ingredients, except flour and mix thoroughly. Gently stir in the flour.
4. Pour into a 9x9” baking dish and spread evenly in the pan. Sprinkle the coconut flakes evenly over the top.
5. Bake for 25 min, or until knife inserted comes out clean. Let cool slightly in pan before serving.