Banana Coconut Bread

I am not a fan of banana bread.  At all.  There are some recipes that I have made before that are tolerable, and I am constantly looking for a new variation that I will be okay with eating.  Generally, I avoid the topic all together.  However, my youngest Hungry Puppy has been asking to make banana bread all week, so what's an indulgent mom to do?  Search out/create a new recipe and make it happen.  This bread is very light and straight forward.  No brown sugar, no spices.  I think that the banana and the coconut go together well, and neither flavor dominates the other.  It is quite delicious.  Even for a banana bread non-lover.

Banana Coconut  Bread

1/2 cup butter, melted
1 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 cup buttermilk
1/4 cup cream of coconut
3 bananas, mashed (about 1 cup)
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup shredded coconut (I used fresh coconut, packaged will work as well)
Demerara sugar (optional) to sprinkle on top

Preheat the oven to 350F.  Grease and flour a 9x5 inch loaf pan.

In a large bowl, stir together the butter and the sugar until completely combined.  Stir in the eggs, vanilla and coconut extracts, buttermilk, cream of coconut, and mashed bananas.  Stir in the flour, baking powder, salt, and baking soda.  Add the coconut and stir until just combined.

Pour the batter into the prepared pan and smooth the top.  Sprinkle with the desired amount of Demerara sugar.  Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs.  Remove bread from the oven and let cool in the pan for about 15 minutes.  Carefully remove bread from the pan and let cool before slicing.  Makes 1 loaf.

Enjoy!  -Cardamommy