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1
Preheat oven to 350u00b0F. Spray a loaf pan with cooking spray and dust with flour.
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2
Place flour, salt and baking soda into a medium bowl and whisk to combine the ingredients.
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3
In a large bowl, add sugar, oil, eggs, sour cream and coconut extract. Whisk to combine.
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4
Add bananas and toasted coconut flakes to wet ingredients and stir with a rubber spatula or wooden spoon to combine.
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5
Gradually add flour mixture to wet ingredients and stir with a rubber spatula or wooden spoon to incorporate the ingredients. Do not over-mix.
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6
Pour batter into the prepared loaf pan and sprinkle with coconut flakes (plain, not toasted).
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7
Bake for 25 to 30 minutes and then cover with foil to prevent the top from burning and bake for another 30 minutes or until inserted toothpick comes out clean.
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8
Let cool on a wire rack in the pan for 10 minutes. Transfer bread to a wire rack to continue cooling.
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9
To toast the coconut flakes:
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10
There are two methods to toast coconut flakes.
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In a dry pan on the stove top: place coconut flakes in a dry pan and toast over medium high until golden brown. Make sure to stir the coconut to prevent burning.
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In the oven: Heat oven to 350u00b0F, evenly spread the coconut on a cookie sheet and toast in the oven for 7 to 12 minutes or until desired level of golden brown is reached. Use a spatula to occasionally turn the coconut to prevent burning.
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13
Notes: Coconut can burn very easily so keep a close eye on it. Toasting coconut flakes will enhance the coconut flavor, making it crisp and chewy while adding a richness and depth of flavor to the coconut flakes.
