Coconut Sugar Banana Bread (บานาน่าเบรดน้ำตาลมะพร้าว)

1.Preheat the oven to 170°C (top and bottom heat). Prepare a 10 × 5-inch loaf pan, line with parchment paper or grease lightly.

2.Mash the bananas in a large mixing bowl and set aside.

3.In a small saucepan, melt the coconut sugar, butter, and rice bran shortening over low heat until the mixture darkens slightly and smells caramel-like. Remove from heat and stir in a small spoonful of mashed banana to cool the mixture, then pour it back into the bowl of bananas and mix well.

4.Add the eggs and Greek yogurt, whisk until smooth.

5.Sift in the flour, baking powder, baking soda, and salt.
Gently fold with a spatula until just combined. Pour the batter into the prepared loaf pan.

6.Bake for about 1 hour, or until fully cooked (test with a toothpick — it should come out clean).

7.Let the banana bread rest in the pan. Cover loosely with a cloth and leave to cool for about 1 hour before removing from the pan and slicing to serve.