Coconut Banana Bread

• 1/2 cups Canola Or Vegetable Oil
• 1 cup White Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Almond Extract
• 2-1/2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 3 whole Overripe Bananas, Mashed
• 1 cup Lite Coconut Milk
• 1 cup Sweetened, Flaked Coconut

1. Preheat the oven to 350u0b0F. Lightly grease a 9 by 5-inch loaf pan and set aside.
2. In a bowl using a wooden spoon, mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extracts.
3. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl.
4. In a separate bowl, stir together the mashed banana and the coconut milk. Mix the bananas and coconut milk with the oil, egg and sugar mixture.
5. Gradually mix in the dry ingredients. I added mine in thirds: pour 1/3 of the flour mixture in, stir until combined, add 1/3 of the flour mixture, stir, add remaining flour mixture and stir to combine. Stir in the flaked coconut.
6. Pour the batter into the sprayed loaf pan.
7. Bake for 1 hour to 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.

canola or, white sugar, eggs, vanilla, almond extract, allpurpose, baking powder, baking soda, salt, whole overripe bananas, coconut milk

Taken from tastykitchen.com/recipes/breads/coconut-banana-bread-3/ (may not work)