1-3/4 cups all-purpose flour, spooned into measuring cup and
leveled-off
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1 stick (1/2 cup) unsalted butter, melted
3/4 cup plus 2 tablespoons sugar
2 large eggs
1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut
- Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan or line muffin tin.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut (the batter will look lumpy).
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes / 30 minutes in the muffin tin, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container.
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