![\"53\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2013\/08\/53.jpg\")
<\/a><\/p>\nCoconut Banana Bread<\/strong><\/p>\n I don’t make banana bread very often because Terry is not a big fan of it. But a few weeks ago I realized that the bananas I had in my fruit basket became ripe quickly. I felt making a banana bread was the only way to not waste them, and here it is. Since I knew Terry would not eat this anyway, I decided to put something that I love but he avoids: coconut. I added shredded coconut to the batter and also placed on top. The coconut inside the batter seemed to help the bread stay moist and the coconut on the top gives a nice texture and a nutty flavor. <\/p>\n Coconut Banana Bread (adapted from this recipe<\/a>)<\/p>\n 2 cups all-purpose flour 1. Preheat oven to 350 F. Lightly grease a 9×5 inch loaf pan. \u30b3\u30b3\u30ca\u30c3\u30c4\u30d0\u30ca\u30ca\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n \u30d0\u30ca\u30ca\u30d6\u30ec\u30c3\u30c9\u3001\u30c6\u30ea\u30fc\u304c\u597d\u304d\u3058\u3083\u306a\u3044\u306e\u3067\u3001\u3042\u307e\u308a\u4f5c\u3089\u306a\u3044\u306e\u3067\u3059\u304c\u3001\u5148\u65e5\u719f\u308c\u3066\u304d\u305f\u30d0\u30ca\u30ca\u304c\u6ca2\u5c71\u3042\u3063\u305f\u306e\u3067\u3001\u6025\u304d\u3087\u30d0\u30ca\u30ca\u30d6\u30ec\u30c3\u30c9\uff5e\uff01\u3001\u3068\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n \u3067\u3001\u30c6\u30ea\u30fc\u3001\u3069\u3046\u305b\u98df\u3079\u306a\u3044\u306a\u3089\u3001\u5f7c\u306e\u82e6\u624b\u306a\u30b3\u30b3\u30ca\u30c3\u30c4\u3082\u5165\u308c\u3061\u3083\u304a\u3046\u3001\u3068\u3044\u3046\u3053\u3068\u3067\u3001\u305f\u3063\u3077\u308a\u30b3\u30b3\u30ca\u30c3\u30c4\u5165\u308a\u3002<\/p>\n \u4e2d\u306b\u5165\u3063\u305f\u30b3\u30b3\u30ca\u30c3\u30c4\u3001\u30d0\u30ca\u30ca\u3068\u3068\u3082\u306b\u3057\u3063\u3068\u308a\u3068\u3057\u305f\u4ed5\u4e0a\u304c\u308a\u306b\u8ca2\u732e\u3002<\/p>\n \u4e0a\u306b\u306e\u305b\u305f\u30b3\u30b3\u30ca\u30c3\u30c4\u306f\u3071\u308a\u3071\u308a\u3063\u3068\u3057\u305f\u98df\u611f\u3067\u3053\u3061\u3089\u3082\u3044\u3044\u611f\u3058\uff5e\u3002<\/p>\n \u671d\u98df\u7528\u306b\u6570\u679a\u30b9\u30e9\u30a4\u30b9\u3057\u3066\u6301\u3063\u3066\u884c\u304d\u307e\u3057\u305f\u3002<\/p>\n \u671d\u98df\u306f\u3069\u3046\u3057\u3066\u3082\u901a\u52e4\u4e2d\u306e\u8eca\u306e\u4e2d\u306b\u306a\u308b\u3093\u3067\u3059\u3088\u306d\u3002\u3002\u3002<\/p>\n \u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0\u306f\u30b3\u30c1\u30e9<\/a>\u3002<\/p>\n Coconut Banana Bread I don’t make banana bread very often because Terry is not a big fan of it. But a few weeks ago I realized that the bananas I had in my fruit basket became ripe quickly. I felt making a banana bread was the only way to not waste them, and here it […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,10],"tags":[],"class_list":["post-29924","post","type-post","status-publish","format-standard","hentry","category-bread","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29924"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29924\/revisions"}],"predecessor-version":[{"id":29946,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/29924\/revisions\/29946"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n 1 teaspoon baking soda
\n 1\/4 teaspoon salt
\n 1\/2 cup butter
\n 3\/4 cup brown sugar
\n 2 eggs, beaten
\n 2 cups roughly mashed bananas
\n 1\/2 cup plus 3 tablespoons shredded coconut<\/p>\n
\n2. Combine flour, 1\/2 cup of coconut, baking soda and salt.
\n3. In a separate bowl, mix together butter, brown sugar, eggs, and mashed bananas until well blended. Stir banana mixture into flour mixture.
\n4. Pour batter into prepared loaf pan. Sprinkle 3 tablespoons of coconut on top and press down lightly.
\n5. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. <\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"