Banana Coconut Bread – The Secret Recipe Club

Today comes with great sadness…it’s my last post for The Secret Recipe Club. I have been with the group since almost the beginning, I think I may have missed for the first or second months, but it’s been 5 years worth of fun, meeting new friends and making so many amazing recipes! I went back to look at my first recipe and it was a French Toast Casserole in June 2011. I’m going to miss blogging for the SRC each month, but a few of us have moved onto other monthly groups to find new things to fill our time!

For my last SRC assignment, I received The Big Sweet Tooth. I’d say it’s the perfect way to say goodbye! Rafeeda is the lady behind The BST and like me, she’s quite busy! Rafeeda makes a wide variety of recipes and has some ingredients I have never heard of before. It made me realize I’m missing out on a whole type of cuisine and foods I need to try! I looked through all the recipes and had a hard time deciding on what to make, but chose her recipe for banana coconut bread since I had a bunch of bananas on my counter that needed to be used. The bread was really good and my husband and kids finished the loaf without me! My husband’s only comment was that I should have added pecans to the batter and not just on top. The only tweak I made was replacing the flaxseed powder for additional flour since I was out of flax.

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup mashed bananas
1/2 cup brown sugar
1/3 cup coconut milk
1 egg, lightly beaten
2 Tbsp oil
1/4 cup chopped pecans
1/4 cup grated coconut

Preheat oven to 350 degrees. Grease a loaf pan and set aside. In a medium bowl, combine the flours, cinnamon, nutmeg, baking powder, baking soda and salt. In a large bowl, mix together the banana, brown sugar, milk, egg and oil. Slowly add in the dry ingredients and mix until just combined. The batter will be thick and lumpy.

Spread the batter into the prepared loaf pan. Sprinkle the coconut and pecans on top. Bake for 30 minutes. Cover with aluminium foil to avoid burning the topping and bake for an additional 15 to 20 minutes. Allow to cool in pan. Slice and serve.

Check out all the other recipes in today’s reveal!