Wednesday, April 17, 2013

Pineapple Coconut Oil Banana Bread

2 large eggs
1/3 cups coconut oil, melted (or can use canola oil instead
1/4 cup Greek yogurt
1 1/4 cups granulated sugar
1/4 cup light brown sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
handful of shredded coconut

Preheat oven to 350F. Spray two 8-by-4-inch loaf pans with Pam spray; set aside. 

In a large bowl combine the eggs, coconut oil, greek yogurt, sugars, vanilla, bananas, pineapple and whisk to combine. Add the flour, baking powder, baking soda, and stir to just incorporate; don't overmix.  Pour batter into prepared pans and bake for about 45 minutes, or until top is golden and set, a toothpick inserted in the center comes out mostly clean (banana bread is gooey and it may not come out perfectly clean). My bread was browning too fast on the top, so I covered it with foil and lowered oven temperature to 325F in last 15 minutes of cooking. Allow bread to cool in pan for about 15 minutes before removing and transferring to a wire rack to finish cooling. Bread will keep for up to 1 week in an airtight container or large Ziplock at room temperatureMmay be frozen for up to 3 months.

I based my recipe off of this one I found on Pinterest.

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