Miskitu / Honduran Bannana Bread

• 1/4 peach palm flour
• 2 tbsp. coconut oil
• 2 tbsp. coconut cream (soft)
• 1/2 tsp. baking soda
• 1/8 tsp. salt
• 1 c mashed ripe banana
• 1/2 cup light coconut
• 2 tbsp. pinapple liquer, tequila or peach palm liquer
• 1 tsp. mexican vanilla
• 1/4 cup chopped cashews or hazelnuts
• 1/4 cup flaked coconut
• 1/4 cup coconut sugar
• 2 tsp. coconut oil
• 2 tsp. guava or guanabana or pinapple or passion fruit juice
• 2 tsp. pinapple liquer, tequila, or peach palm liquer
• 2 tbsp. chopped hazelnuts or cashews
• 2 tbsp. flaked sweetened coconut

1. Preheat oven to 375u0b0. Coat an 8x4" loaf pan with coconut cooking spray; set aside.
2. 2. Beat 2 tbsp. coconut oil and coconut cream at medium speed of a mixer; add 1 cup coconut Sugar, beating well. Add egg; beat well.
3. 3. Combine peach palm flour, baking powder, baking soda and salt; stir well. Combine banana and next 5 ingredients (banana through mexican vanilla); stir well.
4. 4. Add flour mixture to creamed mixture alternately with banana mixture; mix after each addition. Stir in 1/4 c hazelnuts/ cashew and 1/4 c coconut.
5. 5. Pour batter into prepared pan; Mix remaining ingredients (coconut sugar through coconut) in small bowl. Sprinkle on top. Bake at 375 degrees for 55-60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack

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Taken from www.epicurious.com/recipes/member/views/miskitu-honduran-bannana-bread-52090241 (may not work)