Each loaf is also topped with toasted shaved coconut that lends a slightly crispy caramelized sweetness to the crust. This bread is best served while it's still warm from the oven with just a light spread of butter. *Drool*
Top your loaf with the remaining coconut - this will get nice and toasty brown in the oven.
Bake at 350 for about an hour. It should be a light to medium brown depending on your preference. Let it cool in the pan for about 10 minutes before transferring the loaf from the pan to a cooling rack.
1 Cup flaked coconutRecipe:
1/4 Cup butter
2/3 C sugar
2 eggs, room temp
3 T milk
1 tsp lemon juice
1/2 tsp almond extract
2 Cup AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed ripe bananas (about 2 bananas)
Directions:Toast coconut on baking sheet at 350 for about 15 minutes, stirring every few minutes. Leave oven on. Set coconut aside to cool.
In mixer, cream butter and sugar. Beat in eggs one at a time. Stir in milk, lemon juice, and almond extract.
Sift flour in bowl along with baking soda, baking powder, and salt. Thoroughly blend into into mixing bowl.
Add mashed bananas, add about two thirds of the coconut (reserve some for bread topping)
Pour mixture into 9x5 loaf pan, greased or Teflon, lined with greased wax paper cut to size. Bake at 350 for about an hour. Let cool in pan for about 10 minutes before removing from pan and onto a cool rack. Serve when the bread has cooled.