I recently did a big shop at Costco in Sydney and became excited about all the coconut stuff I found there. I had some really ripe (and I mean black) bananas that I've been wanting to use up for banana bread. I decided at the last minute to set myself a challenge of using all the coconut ingredients in this picture (below) in the recipe today. It's my first time using coconut flour and I learned rather quickly that it absorbs all liquids; so after some quick google research I decided to add more buttermilk and eggs to the Betty Crocker recipe I use. To my relief this Coconut Banana Bread recipe turned out nice and moist with a subtle coconut flavour.
Note: Next time I make this I am going to use more coconut sugar than granulated.