A generous measure of coconut lends a tropical taste to this favorite fruit nut bread. It is the perfect use for almost overripe bananas. For best flavor, wrap the cooled bread and let sit at least one day. 2 c. flour 1 tbsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. each; salt, baking soda 3/4 c. sugar 1 c. finely chopped walnuts 1 egg 1/4 c. milk 1/3 c. vegetable oil 1 tsp. vanilla extract 2 soft, ripe bananas
Preheat oven to 350 degrees. Grease and lightly flour a 4 1/2 by 8 1/2 inch loaf pan. Spread coconut in a shallow pan and bake, stirring occasionally, until lightly toasted (12 to 15 minutes). Set aside to cool.

In a large bowl mix flour, baking powder, cinnamon, salt, baking soda, and sugar. Stir in walnuts and coconut. Beat egg with milk, oil, and vanilla until well combined. Mash bananas (you should have about 1 cup); blend with egg mixture. Add banana mixture to dry ingredients, stirring just until blended.

Spread in prepared pan and bake until loaf is well browned and a wooden skewer inserted in the center comes out clean (50 to 60 minutes). Cool in pan 15 minutes on wire rack; turn out onto wire rack to cool completely. Makes 1 loaf.

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