Banana Coconut Loaf Cake

Invest in a good loaf pan, it will motivate you to delve into all the loaf cake recipes that scream "good morning"! I love my red Emile Henry with scalloped edges so much I would make this cake everyday if I had everlasting supply of ripe bananas and sour cream.

Banana Coconut Loaf Cake

1/3 C sunflower oil (I substitute with canola)

1 and 3/4 C all purpose flour

1 and 1/2 tsp baking powder

1 C superfine sugar (superfine is lighter, you can actually put granulated sugar in a mini blender and give it a swirl to make it superfine)

2/3 C shredded coconut

2 eggs, slighted beaten

2 ripe bananas, mashed

1/2 C sour cream

1 tsp vanilla extract

1. Preheat oven to 350

2. Blend (or sift if you have time) the flour, baking powder, and sugar together. Add to it the oil, eggs, sour cream, vanilla extract and mix until roughly blend.

3. Fold in the bananas and coconut

4. Bake covered with foil for ~45 min. Remove the foil and bake another ~15 or so. The loaf cake is done with it bounces back and feels firm with you press down the top.