Coconut Banana Bread

From My Kitchen Addiction

Coconut Banana Bread
(Makes 1 loaf)

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1 cup white whole wheat flour
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut
Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the vanilla extract.

Whisk together the white whole wheat flour, pastry flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

While mixing on the lowest setting, gradually add the dry ingredients alternately with the wet ingredients. Be sure to start and end with the dry mixture. Mix until just combined. Stir in the coconut.

Transfer the batter to the prepared baking pan. Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.