3/4 cup plain Greek yogurt*, at room temperature
2 cups mashed overripe banana (about 4 bananas)
1 teaspoon vanilla
2 eggs, at room temperature
1 1/3 cup dark brown sugar
1/3 cup finely shredded sweetened coconut
1/2 cup canola oil
3 1/3 cups flour
2 teaspoons baking powder
Preheat oven to 350. Butter and flour or spray with cooking spray with flour one standard loaf pan or one 4-cup mini loaf pans. In a large bowl, beat together all of the wet ingredients. In a small bowl, whisk together dry ingredients. Mix until well combined. Pour into prepared pans and bake for 45-60 minutes. Cool on wire rack for 10 minutes then remove from pan.
*I used 0% because that is all the store had.
I had some bananas that were positively leopard print so I knew it was time to make banana bread. I’ve made a few different types of banana bread but never with coconut. When I was looking at the bananas I was thinking about how they are so ubiquitous yet actually a tropical fruit. So why not do something vaguely tropical with them? The finely shredded coconut added a lot of flavor without the chewy texture coconut can sometimes add to quick breads. The yogurt kept the slightly dense bread moist, making it perfect to wrap and save for breakfasts and snacks for nearly a week. Which is exactly what my husband did with these mini loaves.