Banana Coconut Pumpkin Bread

So, yesterday was my one year blogging anniversary! I'm ashamed to admit that I didn't even notice until late last night, by which time it was too late to get out the candles or whip up a cake. Instead, we'll have to celebrate a day late - and with a warm, tender loaf of quick bread in place of white cake and buttercream.

That may seem like a bit of an unfair trade, but this isn't any ordinary quick bread. It's full of wholesome ingredients that manage to make it comforting (that's the pumpkin and banana talking) and exciting (that tropical coconut, again) at the same time.

Look at that gorgeous, crunchy topping

There's a minimum of added sugar which means the natural flavors of the pumpkin, coconut, and banana can speak for themselves. If that sounds like an unusual combo to you, I'd urge you to give the recipe a try. It's more sophisticated than your average banana bread and a little sweeter than a classic pumpkin loaf. As with my Chicken Crispers, the coconut is the secret ingredient, lending enough tropical flavor to brighten any wintry day, and elevating a simple quick bread to almost celebratory fare.

Banana Coconut Pumpkin Bread
makes 1 loaf

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1/4 cup canola oil (or melted coconut oil for extra flavor)
2 large, ripe bananas, mashed
1/2 cup pumpkin puree
1/4 cup plain yogurt
1 teaspoon vanilla extract
3/4 cup shredded, sweetened coconut
Additional brown sugar and shredded coconut to top

Preheat oven to 350°F. Grease a 9x5-inch loaf pan. In a large mixing bowl, combine flour, baking soda, salt, brown sugar, and granulated sugar. Stir until well blended. Set aside.

In a second mixing bowl blend eggs, oil, bananas, pumpkin, yogurt, and vanilla. Stir until well blended. Add dry ingredients and stir until just incorporated - mixture may be lumpy. Stir in shredded coconut by hand.

Spoon batter into prepared loaf pan and sprinkle with additional brown sugar and coconut (about 1 tablespoon of each should do it!). Bake for 50-60 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes and remove from pan. Great served warm or cold (I think the flavor and texture actually improves after a day or two). Pairs well with a coconut milk and powdered sugar glaze. Store loaf tightly wrapped in cling film or in an airtight container.

A few notes: The pictures really don't do this bread justice - it's wonderfully moist and flavorful - but it does have a tendency to dry out if over baked or left out on the counter. I like my quick breads moist and tender so I err on the side of underbaking and make sure to take the bread out of the pan before it has completely cooled. Keep it covered or well wrapped, and if it does dry out a little, a few seconds in the microwave before serving will freshen it right up!

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