I bought a giant jar of coconut oil a couple of weeks ago and have been dying to try it in a few recipes. I kept hearing how good it was for me and how good it tastes. If you Google coconut oil you will be amazed at how many uses there are for it. It seems that coconut oil is just as good for you on the inside as it is for you on the outside.

This recipe was my head first plunge into cooking with coconut oil. I have to say that this recipe, and the coconut oil, did not disappoint. This bread is the perfect banana bread with just a hint of coconut.

Coconut Banana Bread

1 2/3 cup pastry or bread flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

2 eggs

1 cup loosely packed brown sugar

1/3 cup coconut milk

1/2 cup coconut oil, melted

5 bananas, mashed

1 teaspoon vanilla

Throw the flour, baking soda, salt, cinnamon and nutmeg in a large bowl and then whisk until well combined. Make a well in the center and then set aside.

Beat eggs and brown sugar together. Pour egg and sugar mixture, coconut milk, melted coconut oil, mashed bananas and vanilla into the well of the dry mixture. Stir the wet and dry ingredients together, just until combined and no lumps of flour are left.

Pour the batter into a greased 9x5 bread pan and bake at 325 degrees for 1-1 ¼ hours.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.