3 very ripe bananas
1/2 cup butter
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon freshly grated nutmeg or ground cinnamon
1/3 cup hot water
1 cup unsweetened medium thread dried coconut (found at most natural-food stores. I used a flaked version)
Preheat oven to 325 degrees. Grease and flour a 9 X 5 inch loaf pan.
Peel the bananas and place in a small bowl. Using a fork, mash until smooth. You should have 1 1/2 cups.
In another bowl, combine the shortening and sugar and beat with an electric mixer until fluffy. Add the eggs and beat well, then beat in the bananas and vanilla.
In another bowl, stir together the flours, salt, baking powder, and nutmeg/cinnamon. Beat the flour mixture into the banana mixture alternately with the hot water, beginning and ending with the flour mixture. When fully incorporated, stir in the coconut. Pour into the prepared loaf pan.
Bake until a thin skewer inserted in the center comes out clean or the top bounces back when lightly touched, about 1 hour and 10 minutes (I had to bake a bit longer). Remove from the oven and transfer to a rack. Let sit at least 15 minutes, then turn out of the pan and slice to serve. Store wrapped in plastic wrap in the refrigerator for up to 5 days.
