2 cups all-purpose flour (I use Spelt flour)
¾ teaspoon baking soda
½ teaspoon salt
1 cup white sugar
¼ cup butter
2 large eggs
3 over ripe bananas (mashed)
¼ cup plain yogurt
3 tablespoons of apple cider
½ teaspoon vanilla extract
½ cup flaked unsweetened coconut
1 tablespoon flaked unsweetened coconut
½ cup icing sugar
3 tablespoons real lemon juice
Preheat your oven to 350°F.
Sift together the flour, baking soda, and salt and set aside.
Mix the sugar and butter (once softened) in a large bowl.
Fold in the over ripened bananas and mix thoroughly.
Add the eggs and beat into the batter. I’m old school when it comes to cooking, and so I beat the batter myself with a fork but you could use a mixer if you like. I just find mixers too much trouble and too wasteful with batter.
Add the yogurt, apple cider and vanilla, and continue to beat until blended.
Add flour mixture until thoroughly blended.
Stir in the ½ cup of finely shredded unsweetened coconut.
Once batter thoroughly blended, pour batter into a 9 x 5 loaf pan that you have coated with cooking spray. I use coated meat loaf pans and so I forgo the spray.
Place pan in your oven and back at 350°F for 1 full hour or until a wooden toothpick comes out clean once inserted into the center of your bread.
Cool on a wire rack for 10 minutes and then remove from the pan.
Once iced, you can leave the bread on a wire rack until completely cool.
Mix the icing sugar, finely shredded unsweetened coconut, and real lemon juice together.
Drizzle over the top of the bread. I like to cover the crack that happens during cooking and work the icing out from there on both sides.
Given my passion for genealogy, is it any wonder that I eventually wanted to publish my work? Learning to use a personal computer was a natural step once I was introduced it in the 1990s. Then the internet offered a second means to "publish" and now, here I am with a personal blog.