Banana and coconut bread

For some reasons I always have some left over bananas who have no takers....My kiddo is a very fussy eater and if he sees even a small dark spot on his banana, it is off to the trash...And me too like my bananas fresh ....So I always end up making a banana bread or pudding of some kind as I hate the idea of trashing my food....I always used to make bread with only bananas and got bored with it...So decided to do some change to the original recipe....

Coconut and bananas go hand in hand so adding coconut sounded like a good idea..And it indeed was...The bread turned out awesome...The flavor and crunchiness of the coconut gave it a different level....Smear it with a layer of butter and voila...what else can you ask for a lovely breakfast...

All you need is

All purpose flour- 2 cups
baking soda-3\4 tsp
salt-1\2 tsp
Sugar-1 cup
Oil-1\2 cup
Eggs-3
Yogurt-1 cup
lemon juice-1 tsp
Ripe bananas-2
Toasted coconut flakes-1\2 cup
Coconut flakes-1\2 cup
Vanilla extract-1\2 tsp

Method of preparation

Pre heat the oven to 350 degrees
Oil and dust a bread pan
In a bowl add flour, baking soda and salt and mix well with a spoon
In another bowl add sugar, eggs, vanilla, oil, yogurt and lemon juice
Mix well with a spoon
Add mashed bananas and toasted coconut flakes to the wet ingredients
Mix well
Gradually add flour to the wet ingredients and mix to combine
Do not over mix
Pour batter into the prepared pan and sprinkle the coconut flakes
Bake for 30 mins and then cover a aluminium foil
It will prevent the coconut flakes from getting burned
Bake for another 30 mins
Check with a knife
If the knife comes out clean the bread is done
let it sit in the pan for 10 mins
Take out from the pan on wire rack and let it cool

This bread tastes best the next day....But that doesn't mean you cannot have it straight out of the oven...Bhavye has started going to school here and this is going to be his first lunch snack for the school....This bread is very soft and moist and can be stored for 3-4 days....So enjoy....

I am linking this recipe to ABC series started by Ramya of http://ramyasrecipe.blogspot.com