Ingredients

The following ingredients have 20 Servings
  • 2 3/4 cup all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 2 teaspoons salt
  • 3 teaspoons baking powder
  • 1 1/4 cup Organic Cane Sugar
  • 6 tablespoons butter, room temperature
  • 8 tablespoons coconut oil, room temperature
  • 4 eggs, room temperature
  • 6 medium ripe or extra ripe bananas, mashed or pureed
  • 1 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • zest of 3 lemons
  • 1 cup shredded coconut

Instruction

  • Preheat oven to 350 degrees F.
  • Grease two 9x5 inch loaf pans. Set aside.
  • In a medium bowl, combine the all-purpose flour, whole wheat flour, salt, baking powder and sugar. Whisk until well sifted.
  • In the bowl of a stand mixer, add the butter and coconut oil.
  • Mix on medium-high speed until well creamed using the whisk attachment, about 2 minutes. Scrape down the sides as necessary.
  • Beat in the eggs, mashed or pureed bananas, vanilla extract, lemon juice and lemon zest..
  • Remove the whisk attachment and switch to the paddle attachment.
  • Add the dry ingredients and mix on low speed until just combined.
  • Stir in the shredded coconut by hand using a spatula or wooden spoon.
  • Divide the batter evenly between the two greased pans.
  • Bake at 350 degrees F for 45-60 minutes, or until done in the center and nicely browned crust has developed on top.
  • Check in the center using a toothpick.
  • Cool for 15 minutes before removing from pan.