4 tablespoons unsalted butter, softened or melted
2 ripe or over-ripe bananas, mashed
¾ cup sugar
1 tsp. vanilla extract
zest of one lemon (optional but strongly recommended
2 eggs, room temp
1 6-oz container vanilla yoghurt, lowfat is fine
2 cups flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 cup sweetened flake coconut
1 cup wild blueberries, fresh or frozen
2/3 cup slivered or sliced almonds, toasted
Preheat oven to 350 and grease a standard loaf pan.
In a large bowl, mash bananas using a fork or, as I prefer, a potato masher. Add butter, sugar, vanilla, and lemon zest and stir well. Add eggs. Add yoghurt.
In a small bowl, sift or whisk together flour, baking powder, baking soda, and salt. Stir in coconut and almonds. Add dry ingredients to wet ingredients, then gently fold in blueberries.
Scoop into prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.