Hawaiian Coconut-Banana Bread
I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!
Nalani's pro tip was to take the overripe bananas and freeze them. Then thaw to room temperature when you are ready to bake them. My favorite kind of banana is a Hawaiian Crown(TM) Apple Banana. They are smaller and their flavor is somewhere between an apple and a banana. I love them! They are a bit smaller than your standard Dole(R) banana so it takes about 6 to make up the 3 1/2 cups. Do not worry about exact measurements on the banana though. More or less is okay.
You can use erythritol in place of xylitol.
I prefer to use silicone pans as they cook more evenly, don't require greasing, and therefore avoid the over-browning of the sides. Be sure to not add too much batter to the pans. If you like larger loaves you may need to adjust the baking time and reduce the temperature. Otherwise you will have dry edges and you won't get the desired moist sweetness on the first bite.
Make sure you let the butter soften at room temperature. Do not use right out of the fridge or melt on the stove or in a microwave.