I made another banana bread yesterday, but I was preoccupied, and forgot to add the coconut, which is what I did the last time I made banana bread. I loved how it came out (cranberry coconut banana bread), so I had planned to replicate it, but I also forgot to put the dusting of cocoa on top. However, I had some blackberries here, since they were on sale at Kroger, so I sliced those up and added them to the mixture. I haven't tasted it yet, but the bread looks moist and delicious. Since I have extra coconut now, I have decided to bake up a batch of coconut bars. My neighbors have been helping me a lot lately, and I'm going to give them at least half of the banana bread and some of the coconut bars. They love coconut, but she's trying to cut back on carbohydrates, so I don't want to overload them with both, and if I split them half and half with them, that should be good for us both. Since she doesn't make many treats, her hubby's always happy when I share mine. I'll freeze about half of what I keep, so nothing goes bad, and that helps keep me from overindulging. Here's the recipe for the Coconut Bars. I don't recall where I got the recipe because I forgot to note that on the recipe, which I came across it in my Recipes folder while I was looking for the Cranberry Banana Bread recipe the other day. Coconut Bars 1 cup (250 ml) all-purpose flour 1 tsp (5 ml) baking powder 4 Tbs (60 ml) butter 1 cup (250 ml) light brown sugar 1 egg, lightly beaten 1/2 tsp (2 ml) vanilla extract 1/2 cup (125 ml) coconut 1/2 cup (125 ml) chopped pecans or walnuts Combine the flour and baking powder in a mixing bowl. Melt the butter in a saucepan over low heat. Remove from the heat and stir in brown sugar, egg, and vanilla. Add the to the flour mixture and stir to combine thoroughly. Stir in the coconut and nuts. Press into a lightly greased 8×8 inch (20×20 cm) baking pan and bake in a preheated 350F (180C) oven for 25 minutes. Cool and cut into bars. Serves 8 to 12.