Roasted Banana Bread

2 ripe bananas, unpeeled
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp butter, softened
2/3 c sugar
2 large eggs
1/2 c unsweetened coconut milk
1 tsp vanilla extract

Preheat the oven to 325 degrees.

Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven , set aside, and let cool.

Combine the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. Cream the butter and sugar together. Add eggs one at a time, stirring after each.

Squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk and vanilla and mash together. Add half of the banana mixture to the butter mixture and blend thoroughly. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Pour into a lightly greased 9 by 5-inch loaf pan.

Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm.

NOTES
Adapted from 101cookbooks.com

Roasting the bananas gives this bread such a great flavor, and the coconut milk adds a nice subtle touch as well. After using this recipe I always roast my bananas now! And I usually double the recipe too.

Freezes well -- nice and moist once thawed.

Probably would work well as muffins too, although I haven't tried it that way.