COCONUT WALNUT BANANA BREAD.
(Serves 12 People)

  • ½ CUPS of Farm and Florist THC Coconut Oil
  • 1 ½ CUPS (180 grams) all-purpose flour
  • 1 CUP (215 grams) brown sugar
  • 1 TSP baking soda
  • ½ TSP ground cinnamon
  • ½ TSP salt
  • 2 large Eggs
  • 1/3 CUP Whole Milk
  • 1 CUP Mashed Banana (about 2 medium bananas)
  • 1 CUP flaked or shredded Coconut
  • ½ CUP Walnuts, chopped

Tips and Techniques 

  • You may need to add more/less cooking time. Keep an eye out on your pan, heat, and the color of the bread!
  • An evenly heated oven will ensure proper caramelization and wellness throughout. 

Cooking

  1. Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan and line with parchment paper.
  2. In a bowl, combine the flour, sugar, baking soda, ground cinnamon, and salt. In a separate bowl, combine the melted coconut oil, eggs, milk and mashed bananas. Add to the dry ingredients and mix until a few streaks of flour remain. Add the coconut and walnuts and mix until incorporated.
  3. Dump batter into the prepared loaf pan. Bake until bread is brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
  4. Store bread in an airtight container at room temperature for up to 5 days.

Tasting

This dish should have a warm, sweet, rich flavor. Crunchy crust, and soft inside.