A delightful twist on the classic banana bread, featuring toasted coconut and a touch of cinnamon for added warmth and flavor.
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Greasing the pan ensures the loaf doesn't stick and comes out easily.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, mash the bananas and mix in the eggs, milk, and vanilla until smooth.
Use a fork or potato masher to easily mash the bananas.
Add the wet mixture to the dry ingredients and stir until just combined. Fold in the toasted coconut.
Avoid overmixing to keep the loaf tender.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the loaf, enjoying its delightful flavors.
For clean slices, use a serrated knife.
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