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?