A quick bread baked with Ojio raw organic coconut oil as the fat, instead of butter or traditional vegetable oil, makes a wonderful switch-up from the traditional banana bread!
We're all getting back into the swing of things at work now, after the lovely Christmas holiday break, and sometimes this time of year can give us a bit of the post-vacation blues. While this bread is not quite as good as a Caribbean vacation (who wouldn't love to go to the Bahamas?) it tastes like the bakery-fresh coconut loaves you could find all over by the beaches!!
Read on for the recipe for my Caribbean Coconut Bread, made with healthy fat-rich coconut oil!
Caribbean Coconut Bread
Makes one loaf
Dry:
* 1.5 c. all-purpose flour
* 1 tsp. baking powder
* 0.25 tsp. baking soda
* 0.5 tsp. salt
Wet:
* 2 eggs, lightly beaten
* 1 tsp. coconut extract
* 1 c. granulated sugar
* 0.5 c. Ojio raw organic coconut oil, softened
* 0.5 c. buttermilk
* 0.5 c. sweetened shredded coconut
1) Mix the dry ingredients in a medium sized bowl. Mix well.
2) Mix the wet ingredients in a large bowl. Mix well.
3) Alternately add the dry ingredients and the buttermilk to the wet ingredients. Don't overmix! Fold together gently with a spatula or wooden spoon.
4) Add the coconut flakes, don't overmix.
5) Grease and flour a 9.5" x 5" loaf pan.
6) Pour the batter into the pan.
7) Bake in a preheated 315 F oven for 50-60 minutes, or until done in the middle. If your loaf browns too quickly, tent with aluminum foil!
8) Cool on a wire rack. Enjoy!
What are your favorite vacation destinations?
What is your favorite cuisine for desserts?
How do you get back into the swing of things after the holidays?
How do you get back into the swing of things after the holidays?
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