Mini Coconut Banana Bread Loaves

Who doesn't love the end heel of the banana bread loaf? Well, in this case, you end up with eight delicious loaf ends. These get gobbled up quickly, so don't be shy. My three year old, Chef Izabella, helps me make these. She helps me eat them too!

Makes 4 Mini Loaves
You'll Need: 
Dry Ingredients: 1.5 cups all-purpose flour, 1/2 cup coconut flour, 1/4 cup brown sugar, 3/4 cup granulated sugar, pinch organic cinnamon, 1/2 tsp kosher salt, 1/2 tsp baking soda, 1.5 tsp baking powder, 3/4 cup shredded coconut, optional: add pinch freshly grated nutmeg for more fall flavors.
Wet Ingredients: 3 ripe bananas, 1.5 sticks unsalted butter (6 oz), 2 large eggs, 1/4 tsp vanilla extract
How to Prepare: Preheat oven to 350 degrees F. In a large preparation bowl, whisk all of the dry ingredients together. Set aside. In a separate medium preparation bowl, using a potato masher, mash up the bananas really well. In a small to medium saucepan over medium heat, melt your butter. In a separate large preparation bowl, whisk the eggs and vanilla. Add the bananas and butter and whisk until all the wet ingredients are combined. Add the dry ingredients to the wet ingredients and whisk well. Use a spatula if needed to combine everything together well. Butter 4 small loaf pans. Evenly fill all four pans. Place pans on top of a large baking sheet, for more even cooking. Place in oven for 25-30 minutes, or until a toothpick is inserted and comes out clean. Let cool slightly and then carefully transfer loaves to a cooling rack.

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