Bananas, at least in my book, are disgusting. They are mushy, if packed in your lunch they make everything in your sack taste like one, and when they’re not mushy, they’re strangely granular and deceiving. Where’s the creamy goodness people always rave about? But I guess there’s something you should know about me and my dislike of bananas, a preface if you will: the thing is, I’m allergic to them. I think I must be one of the only people on the planet, but, it’s true. If I eat one, especially on an empty stomach, it makes me feel like my insides are twisting into a big christmas bow.

Banana bread in our house growing up was something special. My mom wasn’t a baker. She was, and is, a professional. So when banana bread, or any baked good for that matter, made an appearance, we were all very secretly pleased. I think I was more enamored with the fact that something warm and sweet was sliced and waiting for me to bite into than the actual banana bread itself. I can eat bananas in something, just not, god forbid, naked. There was nothing special about it–no extras, fancy additions, or surprises. It wasn’t like this banana bread or the one I just made last week. As we grew older, it just stopped being made. I had taken over most-things-baked by this time and banana bread just wasn’t on my list. This was over 15 years ago.

I am always curious why so many people had such comforting, warm, and wonderful memories when it came to banana bread. Maybe it was high time I gave this quick bread another try. This happens to me about once a year as I did try a fantastic recipe last year. It’s become a personal favorite. But it also has chocolate chips and candied ginger in it–it’s more like a heavenly, accessorized cake than anything else. Then I read about someone enjoying a banana bread with a coconut twist. Sparking my imagination, I thought this might come in a close, very close, second. So I gave it a whirl and daresay, enjoyed it.

This bread is dew-drop moist. The banana flavor is not overwhelming but comfortably cocooned in a coconut bliss. I liked the addition of coconut flakes and a sprinkling of candied ginger across the top too. As bananas seem to make regular appearances for the first meal of the day, it’s great with a smear of almond butter. But in this form it’s a little different, a little exotic, even a little eccentric. Maybe, even comforting.

Comforting and Slightly Exotic Coconut Banana Bread

1/2 cup Agave nectar (or you can use brown sugar, honey, or maple syrup) 1/3 cup coconut oil 1 Teaspoon vanilla extract 2 eggs 1 cup Mashed very ripe bananas 1/2 Cup all purpose flour 3/4 Cup Whole Wheat Flour 1/2 Teaspoon Salt 1 Teaspoon baking soda 1-2 teaspoons ginger powder 1/2 cup coconut flakes candied ginger, chopped, enough to sprinkle over the top before baking optional: 1/2 cup chopped nuts

Preheat oven to 325 In a large bowl, beat oil, agave/sugar/honey/maple. Add eggs and mix well. Stir in banana’s, vanilla. Stir in flour, baking soda, salt, coconut flakes and ginger. Blend in chopped nuts. Spread into greased 9×5 loaf pan. Back 55-60 minutes. Cool on wire rack 1/2 hour before slicing.