Coconut banana bread

It’s a happy moment – the one you notice black and spotty bananas in the place of those green ones you bought last week. You know what that means.

(If you don’t, it’s BANANA BREAD.)

I used a recipe I trust (Smitten Kitchen’s), with two twists:

3/4 cup shredded coconut, to make up for the lack of bourbon, nutmeg, cloves or ground cinnamon.

– 1/2 cup uncooked oats, in place of the extra 1/2 cup of flour.

These may seem like minor additions, but they stepped up the texture in a very obvious way. What is typically a gone-in-three-days banana bread became a gone-in-TWO-days banana bread. It won the day!! (Or lost one, I guess?)

Coconut. Oats. Life-changers.

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