Banana Bread Made Even Better

By Denise Mickelsen, senior editor

April 27th, 2011

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?

ChezUs writes: Denise, thanks for the shout-out on our banana bread. I am not just saying this; but, it really was the best recipe I have made so far. We were floored at how moist it came out, and stayed moist for a couple days; that is how long it only lasts in our house.

Evan, I did try saute some pork, as well as sweet potatoes in some coconut oil, for a curry, we made. I loved how light it came out. Not oily, just light, and fully flavored. I have also used it in a buttercream frosting; outstanding!!!

Elizabeth, the recipe can be found on our website, Chez Us. Hope you will try it out.

Have a great weekend. Posted: 4:15 pm on April 29th

elzbthc writes: I am new to this site. Where do I find the recipe for the banana bread? Posted: 7:08 pm on April 28th

DMickelsen writes: Wow, you ARE obsessed! Now I'm even more excited to make the bread. And that kale idea sounds wonderful, too! Posted: 12:38 pm on April 28th

ebarbour writes: Denise! This bread makes me swoon. Coconut oil is my favorite cooking fat; it's fantastic for browning meat in an Asian or Indian-style braise, sauteeing kale or other greens (add a touch of brown sugar, soy sauce, and finish with unsweetened coconut), frying up French toast, or, as this lovely recipe shows, adding to baked goods--especially those that go with subtly coconutty flavors.

It's also Thomas Keller's fat-of-choice in his recipe for chocolate "Magic Shell." (www.nytimes.com/2011/03/02/dining/02apperex4.html) I'm not obsessed or anything... Posted: 9:10 am on April 28th

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