Christine's Coconut Banana Bread (for Rosa)

I've recently discovered the yummy goodness of coconut oil. If you haven't tried coconut oil you really should. Make sure, though, that you by only virgin, unrefined coconut oil. Unrefined coconut oil retains a lovely coconut flavor and a pearly white color and is excellent for cooking, baking, skin care, and hair care.
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Cream:
1/4 cup coconut oil with
1/4 cup brown sugar (dark is best)

Add:
1 beaten egg
1 tablespoon vanilla extract

Then mix in:
1 cup of raw, rolled oats
5 mashed bananas

In a separate bowl sift together
1 1/2 cups white whole wheat flour
1 tablespoon ground flax seed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup shredded coconut (unsweetened is best, but sweetened will work, too)

Add the dry ingredients to the wet and mix just until combined. Pour into a greased loaf pan and bake in a 350 degree oven about 1 hour or until it tests done. Cool on rack before slicing.

This is great with cream cheese or a little coconut oil spread on top.