Coconut Banana Bread with Ginger & Flaxseeds
By Camille Becerra
19 x 5-inch loaf
19 x 5-inch loaf
  1. Preheat the oven to 375°F. Grease a 9 × 5-inch loaf pan with coconut oil and coat the inside with the flaxseeds.
  2. Mix the mashed bananas, coconut oil, sugar, eggs, and yogurt together in a large bowl.
  3. In another bowl, combine the flour, salt, baking soda, coconut, and ginger. Add the dry ingredients to the wet ingredients and stir well to incorporate.
  4. Spoon the batter into the prepared pan and bake for 15 minutes. Remove the pan from the oven and garnish with the halved banana on top. Reduce the oven temperature to 350°F and bake for 40 to 50 minutes more, or until a cake tester inserted into the center of the loaf comes out clean.
  5. Let cool in the pan for 15 minutes before removing it to a cutting board and slicing. Enjoy for breakfast or with late-afternoon coffee or tea. The loaf will keep at room temperature, wrapped in plastic wrap, for up to 3 days.