Coconut Banana Nut Bread

• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 6 Tablespoons Coconut Oil
• 8 Tablespoons Light Brown Sugar
• 3 whole Medium-sized Ripe Bananas
• 3/4 cups Milk
• 1 teaspoon Vanilla Extract
• 1/2 cups Sweetened Coconut Flakes
• 1 cup Chopped And Toasted Mixed Nuts (I Use Cashews, Almonds, And Pecans)
• 1/2 cups Sliced Almonds For Sprinkling On Top

1. Preheat oven to 350F.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, cream together the coconut oil and the light brown sugar. Continue to mix as you add in the bananas, then the milk and vanilla. Mix for another 2 minutes. You are looking for a smooth batter.
4. Next, while still mixing, add in the dry ingredients, one tablespoon at a time, making sure each addition is mixed in well before adding the next.
5. Remove the bowl from the mixer and fold in the chopped toasted nuts* and the coconut flakes. Transfer to a loaf pan and sprinkle the top with sliced almonds.
6. Bake for 1 to 1 1/2 hours, or until a toothpick inserted in the middle of the loaf comes out clean.
7. * Note: to toast your mixed nuts, put them in a dry skillet over medium heat and heat for just a few minutes until they start to brown just a bit. Make sure to keep an eye on them and stir and shake your pan constantly so they don't burn.

allpurpose, baking powder, baking soda, ubc, coconut oil, light brown sugar, bananas, milk, vanilla, sweetened coconut flakes, cashews

Taken from tastykitchen.com/recipes/breads/coconut-banana-nut-bread/ (may not work)