Yum Coconut

It always cracks me up that the flour in Taiwan is marked DIY on the package. Either the "do it yourself" craze has gone a little too far here, or it is a commentary on the baking habits of the average Taipei household (none to speak of, really).

Some of Gioia's bananas were past their prime last night, so I made a quick batch of coconut banana bread from the B Clayton bread book. You toast the coconut in the oven for 15 minutes, and it gets all crispy and crunchy. Awesome.


It was a very nice recipe. Even Chris gave a favorable review. Well, what he actually said was: Hey, this is better than the last banana bread you made...

I count that as a success.