Best Banana Bread

A friend directed me towards the site home of everyone's favorite bananas.  Adding this potassium rich fruit to  a quick bread mix makes a super moist and filling brunch staple.  I tweaked the recipe the tiniest bit and the coconut really steps this banana bread up to the head of the table.

Cut me a thick piece and put some tea on, its time for nanner bread.

Ingredients:

• 1 large egg plus one egg yolk
• 3 very ripe bananas, (peels should have brown spots), mashed
• 1/3 cup nonfat vanilla yogurt
• 1/2 cup canola oil
• 1/2 cup brown sugar, packed
• 1/2 cup sugar
• 1 cup all-purpose flour
• 3/4 cup oats
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• Secret ingredient: 1/4 cup coconut

Preheat oven to 350 degrees F.  Grease and flour a loaf pan or line with non-stick foil.

In a large mixing bowl beat together the egg, egg yolk, bananas, yogurt and oil.  Beat in the sugars until well combined.

In a medium mixing bowl combine the flour, oats, baking powder, baking soda, salt and cinnamon.  Add the dry ingredients into the banana mixture and stir until all the dry ingredients are well moistened. Stir in the coconut.  Pour the batter into the prepared loaf pan and bake for 40 to 50 minutes.  Loaf is done when a toothpick inserted in the middle of the loaf comes out clean.  Cool before slicing.  You may think the bread is not finished, but really the bananas make it very moist.  Just be sure you are not overcooking it because it doesn't look done, thats just the nanners.

Inspiration: my counter was empty, and I like to always have something baked to look at.

Cheers...a 3 day work week!