¼cupunsweetened coconut creamthick cream part only
2tspvanilla
½cupsugar
½cupdark brown sugarplus more for topping
2eggsroom temperature
Dry
1 ½ cupsall purpose flour
1tspbaking powder
½tspbaking soda
1tspkosher salt
¼tspcinnamon
To Bake
butter or cooking spray
unsweetened desiccated coconut flakes
1 banana peeled and halved, if desired
Instructions
Preheat oven to 350ºF.
In a medium pan over medium-low heat, add butter and melt. Continue to cook, stirring constantly, until butter has browned. Be careful not to burn the butter! Remove from heat.
In a large bowl, mash the 3 very ripe bananas until smooth, but still slightly chunky.
Add the browned butter (it will be warm still), coconut cream, and vanilla into the bowl with the bananas and mix until combined. Mix in both sugars.
Whisk in one egg at a time, working quickly to incorporate, in case the butter mixture is still hot. Set aside.
In a medium bowl, sift together all of the dry ingredients.
Fold dry ingredients into wet until just moistened. Be careful to not over-mix! A few lumps are ok.
Line a loaf pan with parchment and grease with butter or cooking spray.
Pour batter into pan and spread out evenly.
Sprinkle the top all over with coconut flakes. Top with banana halves, if using.
Sprinkle the banana with a bit of brown sugar.
Bake until a toothpick inserted into the center of the loaf comes out clean, about 60-70 minutes. A few moist crumbs are ok!
Let cool in the pan 10 minutes. Carefully remove from pan and let cool completely on a wire rack. Enjoy!