A couple days ago I was at Tyler’s place (in case you are wondering Tyler is my boyfriend) and Tyler was in his kitchen getting rid of all his expired food from the fridge and cupboards. He was about to throw out two quite dark colored bananas when I stopped him. I said “don’t throw those out, I’ll make something with them”. He gave them to me, and the next day I whipped up some super yummy banana bread. I made the recipe myself morphing one of my own banana muffin recipes into banana bread.

My rescued bananas

My Kahlua banana bread is a soft, and moist. It has a distinct Kahula flavor that I love. The shredded coconut, and walnut pieces give the bread a subtle nutty flavor.

My banana bread is a house hold hit, and less then 24 hours later it is almost all gone.

Here is my recipe.

Kahula Banana Bread

1 cup whole wheat flour
1 cup all purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
2 tsp white vinegar
¼-½ cup skim milk
¼ cup olive oil
2 tsp pure vanilla extract
2 tbsp Kahlua
1-1 ½  cup not packed brown sugar
2 large eggs
1/8-¼ cup unsweetened medium shredded coconut
3 medium sized bananas
Several pieces of your favorite chocolate (baking chocolate or another kind) cut into tiny pieces

Preheat oven to 350 degrees F. In a large bowl combine all the dry ingredients (except the brown sugar). Mix well. In a blender add the bananas (in pieces), milk, eggs, olive oil, vanilla extract, and Kahlua. Blend until smooth. Add the blender mixture to the dry ingredients and stir until smooth. Pour the batter into a prepared cake pan (I used 9X13 but a smaller pan would work too). Bake for about 25-35 minutes or until the banana bread is golden on top and a tooth pick comes out clean when poked.
Serve warm or cool.