On my first day at urban chef kitchen in Houston city I was so lucky to meet chef jada.. she’s simply amazing a beautiful girl with heart warming smile..one day she was baking a banana bread for a kids party, she gave me a slice to try … I was blowing away by the flavors and the taste, it’s simply one of the things that you can’t stop eating when you have your first bite..it was a blubbery coconut banana bread with cinnamon sugar topping. and of course it was baked with love… a week later I couldn’t hold myself but to ask for the banana bread recipe..she was too generous to give me the recipe & and I’m so thankful for that I decided to give her a credit
(260g) 2 cup AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
(100g) 1/2 cup sugar
(60g) 1/4 cup softened butter
(75g) 5 tablespoons yogurt
1/2 teaspoon vanilla
1 cup mashed banana ( 2 ripe bananas)
(75g) 3/4 cup blueberries
(30g) 1/2 cup shredded coconut
(100g) 1/2 cup of brown sugar
2 tablespoons flour
2 tablespoons butter
1 teaspoon cinnamon
Preheat the oven to 350f/180c
Grease 9 inch loaf pan and cover with parchment paper
In bowl, mix together the flour, baking powder, baking soda and salt. Set a side
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas.
Mix in the yogurt and vanilla.
Stir in the banana mixture into flour mixture.
Mix in blueberries & coconut, Pour batter into prepared pan and bake 50 – 60 minuets, ( time to make the toppings check the recipe below ) & quickly scatter the sugar cinnamon topping ( after 40 minutes then return the pan to the oven and bake until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
Mix the sugar & flour with cinnamon, Mix in butter with a fork or stand mixer just until the topping is crumbly.