Not your ordinary banana bread, this recipe gets a flavor boost from shredded coconut and crystallized ginger.
I’ve been doing things. Not blogging. Definitely moving. Literally.
I thought I didn’t have so much stuff (here’s looking at you, cabinet full of glassware). I thought the stuff I did have was neatly organized. It turns out that I didn’t have my not-so-much-stuff as together as I thought I did.
I knew I had a lot of spices. I didn’t realize I had so many shoes. I was surprised to find I regularly use almost everything I own. That felt good.
What really stinks about moving this time of year is missing my window for sharing pumpkin dessert recipes.
Blogging and social media sharing has changed so much since I started this hobby that I’m already behind the eight ball for not yet sharing Thanksgiving recipes.
But you know what I need right now? A little bit of normal. A little bit of comfort. Something to make this new place feel like home.
Like the too many pairs of shoes I have in my closet, the argument could likely be made that the last thing the internet needs is another banana bread recipe. But, that’s what I’m giving it.
Truth be told, I usually reach for a banana-walnut version that I found in my late grandmother’s recipe box when I want to make banana bread. It’s classic. Easy. Comfortable. A known quantity. The classic black flat of banana bread recipes.
This coconut-ginger banana bread, however, is anything but ordinary. Consider it the statement stiletto. Sexied-up and screaming for attention.
Some of you may write this recipe off when you see it calls for crystallized ginger – admittedly not a typical kitchen staple – but I promise you that it’s easy to find (here’s what it looks like at Trader Joe’s) and oh, so tasty.
Dip extra pieces of crystallized ginger in dark chocolate for an easy treat, or get ready to bake ginger cookies for the holidays.
As for the shredded coconut in this banana bread recipe, well, I can’t make a case there. When it comes to coconut, you either love it or hate it.
A few weeks in and mostly all the way there, I feel pretty good about things. Last night, I saw the moon from my bedroom window for the first time in at least two years. And instead of sirens waking me up, I fell asleep to the slow croak of a bullfrog. I’m enjoying myself. I hope you enjoy this recipe.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chopped crystallized ginger
- 4 medium to large ripe bananas
- 1/2 cup coconut oil, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt
- Whisk together the flour, baking soda, salt, shredded coconut, and crystallized ginger in a medium bowl and set aside.
- Mash 3 of the ripe bananas in a large bowl, then stir in the melted coconut oil, sugar, eggs, and yogurt.
- Stir the dry ingredients into the large bowl of wet ingredients and stir until incorporated.
- Pour the batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 375 degrees for 15 minutes, then remove the loaf pan from the oven to garnish with the last banana. Simply peel, cut lengthwise, and gently press into the top of the loaf.
- Return the banana bread loaf to the oven, reduce the temperature to 350 degrees and bake for 40-50 minutes more. A cake tester inserted into the center of the loaf should come out clean when done.
- Allow the loaf to cool in the pan for 15 minutes or so before turning it out to continue cooling.
Recipe slightly adapted from Cherry Bombe: The Cookbook.