Coconut Banana Bread

Preheat oven to 350ºF. Spray a loaf pan with cooking spray and dust with flour.

Place flour, salt and baking soda into a medium bowl and whisk to combine the ingredients.

In a large bowl, add sugar, oil, eggs, sour cream and coconut extract. Whisk to combine.

Add bananas and toasted coconut flakes to wet ingredients and stir with a rubber spatula or wooden spoon to combine.

Gradually add flour mixture to wet ingredients and stir with a rubber spatula or wooden spoon to incorporate the ingredients. Do not over-mix.

Pour batter into the prepared loaf pan and sprinkle with coconut flakes (plain, not toasted).

Bake for 25 to 30 minutes and then cover with foil to prevent the top from burning and bake for another 30 minutes or until inserted toothpick comes out clean.

Let cool on a wire rack in the pan for 10 minutes. Transfer bread to a wire rack to continue cooling.

To toast the coconut flakes:

There are two methods to toast coconut flakes.

In a dry pan on the stove top: place coconut flakes in a dry pan and toast over medium high until golden brown. Make sure to stir the coconut to prevent burning.

In the oven: Heat oven to 350ºF, evenly spread the coconut on a cookie sheet and toast in the oven for 7 to 12 minutes or until desired level of golden brown is reached. Use a spatula to occasionally turn the coconut to prevent burning.

Notes: Coconut can burn very easily so keep a close eye on it. Toasting coconut flakes will enhance the coconut flavor, making it crisp and chewy while adding a richness and depth of flavor to the coconut flakes.