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Banana Bread Made Even Better

Banana bread becomes moist and rich with the help of coconut oil.

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Lately, I’ve been looking for a delicious, moist, not-too-bad-for-you banana bread recipe. My son, Sam, goes through a banana a day, but still, there are often a few past-their-prime specimens lying around, and what better use for them than bread, or muffins?  Well, Denise (nice name!) at ChezUs.com has come to my rescue, yet again. She recently debuted a super moist banana bread recipe with a special, secret ingredient that she’d read about it in a recent NYTimes article – coconut oil.  I can’t wait to try it out, and Sam’s pretty excited, too.  I may add a little wheat germ or ground flaxseed to boost the bread’s healthy quotient a bit, but this recipe definitely looks like a keeper.

Do you cook or bake with coconut oil? If so, what do you make?


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