Everyone needs a go-to banana bread recipe in their arsenal when their bananas become just a tad too ripe for eating. This recipe takes classic banana bread to a whole new level with the addition of coconut, gooey caramel and nutty tahini.
Preheat oven to 350 degrees and grease a 9x5 loaf pan. In the bowl of a stand mixer, combine the mashed bananas, tahini, coconut oil, brown sugar, eggs, vanilla and coconut extract. Mix until well-combined.Next, add the flour, salt and baking soda. Mix on low until just combined. Take care to not over mix. Gently fold in the coconut.Gradually add the batter into the prepared loaf pan. After a few scoops add a layer of caramel pieces, then more batter. Repeat until all the caramel pieces and batter are used. Bake for 60 minutes, or until the center has risen to an even dome, the loaf is golden brown and a toothpick inserted into the center comes out clean. Tip: This loaf browns quickly due to the high sugar content. Therefore, you may way to tent the loaf loosely with foil after the first 30-35 minutes. Remove the loaf from the oven and let cool for 5-8 minutes. Then, remove the loaf from the pan and allow to cool completely on a wire rack before slicing.To store, wrap the loaf tightly in plastic wrap and store at room temperature for 3-4 days.