In the past 8 months I’ve become a runner. Not a jogger, or yogger as I like to call it, but a runner. I’ve been yogging for 10 years, so to all of a sudden feel like I can call myself a runner, that feels pretty dang good.

I have NO IDEA what happened, but after I had Waverly, it’s like super human power kicked in and I increased my miles by almost 2 minutes. That’s a lot! I went from running 9 1/2 ish minute miles, to now doing about 7 1/2 minute miles. And not just for 1 mile, but for 5-8 miles on average. Yes, I’m tooting my own horn here e a bit. I am freaking proud of myself.

*Thought: You know, I think doing Insanity is what kicked my running into high gear. If you’ve thought about doing Insanity, DO IT. It’ll kick ya in the arse, in a good way!

This is a bread I crave while I’m on a long run. Maybe it’s because I keep getting whiffs of my Hawaiian tropic sunscreen I’m wearing. Or because banana bread is comfort food, and after a long run, I need comfort. My legs ache, my feet hurt, and I just need a little TLC. Banana bread with a huge glass of chocolate milk. The recovery meal of champions.

I don’t recall if I’ve ever used coconut milk in a quick bread. I wasn’t skeptical, I knew it’d work, I just didn’t know how much flavor it would give. And frankly, it doesn’t give it TONS of coconut flavor. But it gives it a the perfect amount of extra coconuty goodness, and a lot of moistness. This is a great banana bread recipe to add to your repertoire.

Coconut Banana Bread
Recipe inspiration from My Kitchen Addiction (HEAVILY modified based on what I had on hand)
(Makes 1 loaf)

1/2 cup vegetable oil
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium overripe bananas, mashed (about 1 cup)
1 cup light coconut milk
1 cup sweetened flaked coconut (or shredded coconut)

Preheat the oven to 350°F. Lightly grease a 9 by 5-inch loaf pan and set aside.
*I used 4 mini loaf pans, as you can see.

In the bowl using a wooden spoon mix the oil and sugar. Add the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.

Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, stir together the mashed banana and the coconut milk.

Gradually mix in the dry ingredients alternately with the wet ingredients. Start and end with the dry mixture. Mix until just combined. Stir in the flaked coconut.

Pour the batter to the prepared baking pan.

Bake for 1 hour – 1 hour and 15 minutes, when a toothpick inserted in the center of the loaf comes out clean.
*Adjust time if you use mini loaf pans. Mine took about 45 minutes.

Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.