Banana Bread made w/ Coconut Oil

So today was just one of those days that didn't work out with grocery shopping. I had a wonderful idea to recreate my all time favorite sandwich from a cafe back in Anchorage.

I thought about it all day at work and once 1600 rolled around and we were dismissed from our flight chief I went straight to the commissary, didn't even change out of my uniform. I pulled into the parking lot and retreat starts playing over the sound system on base. Once the national anthem was done playing I exited my car (fyi you cannot walk/drive when the national anthem is playing on base).  

I find the first ingredient right off the bat, kalamata olives.  I thought hey I’m off to a good start.  I headed over to the deli section to retrieve my goat cheese and was extremely disappointed to find that the shipment hadn’t arrived yet :( sad faced I walked away not completely defeated yet.  I figured I would gather everything else I needed and wait for Thursday to arrive and pick up the cheese. So I go to the small shelve that is suppose to have pesto sitting there waiting for me and nothing! Gone poof, again waiting on shipment. Fine! I will make my own pesto, nope... out of basil in the produce aisle. hmpf I give up.

 I finally admitted defeat and resumed grocery shopping. Not all was a waste today, my banana's decided they were going to ripe overnight (literally) and I needed to use them right away. I hate throwing out food, especially produce and veggies, their not cheap in Japan.  

By the way this Banana Bread is delicious! I used coconut oil instead of butter and it came out extremely light and moist. Diffidently made up for the unsuccessful grocery trip. 

Banana Bread

Adapted my nana's recipe

Yields: 2 mini loafs or one regular sized 9x5 loaf pan

Time: mini loafs 45 Min  Regular 55-65 Min

Ingredients

1 1/4 Flour

1/2 teaspoon Baking soda

1/8 teaspoon Salt

1/2 teaspoon ground Cinnamon

1/8 teaspoon ground Nutmeg

1/8 teaspoon ground Ginger

1/2 cup packed Brown sugar

2 ripe Banana's

1 Egg

1/3 Cup Coconut Oil (the consistency is like shortening or butter)

1/2 teaspoon Vanilla

2 Tablespoons Almond Milk

Directions

Preheat oven to 350 F

Grease your loaf pan(s) with cooking spray

In a medium bowl combine your flour, baking soda, salt, cinnamon, nutmeg and ginger and whisk.  In a small bowl mash your bananas and set aside

In another small bowl cream together coconut oil and brown sugar, add your egg and vanilla. Stir in your mashed banana's and mix until combined. Take the wet mixture and combined with the dry mixture. Stir until just moisten, add in your almond milk to help combined the wet and dry together. Pour batter into loaf pan(s).  I used mini loaf pans and baked for 45 minutes until tooth picked inserted came out clean. If using a 9x5 pan bake for 55-65 minutes and insert a toothpick to see if it comes out clean.