Coconut Banana Bread

The weather is warming up! Soon I'll be able to use my pool! This time of year always makes me happy. The trees are blooming, the air is clean, its not too hot to hike in the after noon and the fresh fruit overflows at the local grocery. Last weekend, my gals and I decided to take a roadtrip up to Pinetop. Its one of their birthdays in July and we've been scoping out locations to have a girls weekend. On the agenda? Nothing. Nothing but wine, food and perhaps some hiking and rafting. We woke early on Saturday because it is a 3 hour drive through some of the oddest towns in Arizona. At one point I looked at them and remarked "This is the town that Rob Zombie gets his extras from." Laughter ensued. It was a long day of driving and scouting I'm sure that it was the DELISH Coconut Banana Bread that I had made us for breakfast that kept our spirits high and our tummies from grumbling. Although, at the end of the day we all did crash out and spent our Saturday night zonked in front of the TV watching an indi film called 'Bachlorette'....which was stinkin funny by the way. In hopes that you too will be inspired to go play tourist in your state, I'm posting the recipe for you. Next up? We're day trippin to Wickenberg! 

What you need: 

1 ¾ cup whole wheat flour

1 teaspoon baking powder

1¼ teaspoon baking soda

3 Large ripe bananas, mashed

½ cup + 2 tablespoons sweetened flaked coconut

½ tablespoon coconut oil (melted) 

1 teaspoon vanilla

½ cup of honey

3 egg whites

2 tablespoons skim milk

¼ cup fat free plain Greek yogurt

¼ cup orange juice

What you do: 

Preheat oven to 375 degrees.

Mix flour, baking powder, baking soda together in mixing bowl. Shimmy a little with your hips. It makes the mixing fun. 

In separate large mixing bowl combine mashed bananas, brown sugar, and vanilla. 

Add egg whites and mix together until smooth. Next add oil. 

Then, slowly add in flour and combine until moist. 

Next add Greek yogurt and orange juice. (Depending on the consistency you can add two tablespoons of skim milk. If you like your bread more dense —omit the milk — but if you like it more airy or lighter you can add it.I added it.) 

Add ½ cup of coconut and mix together.

Pour into greased, floured 9×5 inch loaf pan. 

Joyfully cover the top with two tablespoons (or more) of coconut on top.

Bake for 50-60 minutes or until toothpick comes out clean and the bread is golden brown.

I had leftover, so the next day I made tropical French Toast. Don't worry, I'll post that later! I ate my piece drizzled in Raw Honey with a side of mango, strawberries and papaya. With a cup of my new favorite Coconut Hibiscus tea, I felt like I was on a tropical vacation!