½ cup grated coconut (fresh, if possible; otherwise, use unsweetened)
½ cup chopped pecans
For the glaze:
1¼ cups sifted powdered sugar
¼ cup cup coconut milk
2½ tablespoons milk
Preheat oven to 350 degrees and grease a loaf pan.
Peel and mash bananas in a large mixing bowl. Add coconut oil and sugar to the bananas, and beat with an electric mixer until smooth. Beat in egg and vanilla.
Whisk together flour, baking soda and cinnamon in a separate bowl.
Gradually add flour mixture to banana mixture, beating on low speed until just blended. Try not to overmix.
Stir in coconut and pecans. Pour mixture into prepared loaf pan and bake or 55-65 minutes until a knife inserted in the center comes out clean. Let cool on a wire rack for at least 10 minutes before removing from pan.
While banana bread is baking, pour powdered sugar into a bowl and set aside.
Melt coconut oil in a small pan over medium heat. Watch carefully so that it does not scorch.
As soon as coconut oil is melted, pour into bowl with sugar. Add milk and whisk rapidly until blended.
Pour glaze over banana bread and serve warm.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2015/03/sponsored-coconut-oil-glazed-banana-bread.html