Tropical Banana Bread

Had some ripe bananas, so decided to make bread with Ethan this morning.  I started with a very basic recipe and adapted it a bit.  It made a delicious after-school snack this afternoon!

Tropical Banana Bread

Prep: 15 minutes ~ Cook: 1 hour ~ Other: 10 minutes

2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (I typically use saigon cinnamon - it has a deliciously sweet flavor)
1/4 teaspoon ground nutmeg
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed rip banana (about 3 bananas)
1/3 cup vanilla lowfat yogurt (I used Stonyfield Farm)
1 teaspoon coconut extract

1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg, stirring with a whisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, one at a time, beating well after each addition. Add banana, yogurt, and coconut extract; beat until blended. Add flour mixture (all at once); beat on low speed just until moist.
4. Spoon batter into an 81/2 x 5 inch loaf pan, greased or coated with cooking spray. Bake at 350 degrees for 1 hour, or until a wooden pick inserted in center comes out clean.
5. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

NOTE: I will try this recipe with shredded coconut (in addition to the coconut extract) at some point, but I didn't this time because not everyone around here likes the texture of it. I'll also try it with chocolate chips sometime when I'm having chocolate withdrawals! :)