Name: Banana-Coconut Bread
Prep time: 20 min
Yield: 10
Ingredients: 1 batch Dry Ingredients (recipe below); 1/2 teaspoon ground cinnamon; 3 ripe large bananas; 3/4 cup coconut cream; 1 large egg; 1 stick unsalted butter, melted; 2/3 cup plus 2 tbsp packed light brown sugar; 3/4 cup sweetened coconut flakes; 1/4 cup crushed banana chips; 3 cups AP flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt

1 batch Dry Ingredients (recipe below)
1/2 teaspoon ground cinnamon
3 ripe large bananas
3/4 cup coconut cream
1 large egg
1 stick unsalted butter, melted
2/3 cup plus 2 tbsp packed light brown sugar
3/4 cup sweetened coconut flakes
1/4 cup crushed banana chips

Directions

1 of 5 Heat oven to 350 degrees . Coat a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan with nonstick spray.
2 of 5 Whisk first 2 ingredients.
3 of 5 Beat bananas and 1/2 cup coconut cream until smooth. Beat in egg, then butter, 2/3 cup sugar and 1/2 cup coconut flakes.
4 of 5 Gradually beat in flour mixture until evenly moistened. Transfer batter to prepared pan.
5 of 5 Mix remaining coconut cream, sugar and flakes with banana chips; spread over batter. Bake 1 hr, 20 min. Tip: Turn this quick bread into pancakes by thinning the batter with milk and frying.

Dry Ingredients

1 of 1 Whisk AP flour, baking powder, baking soda and salt.

Nutrition Information for Banana-Coconut Bread
Servings Per Recipe: 10
Per Serving: 515 mg sodium, 449 kcal cal., 17 g Fat, total, 12 g sat. fat, 71 g carb., 3 g fiber, 36 g sugar, 6 g pro.