Monday, May 18, 2015

Coconut Banana Bread - Create a Quickbread

Oh how I love banana bread. I really feel like you could throw just about anything into it and it would be delicious. Everyone in my family agrees too.

This bread tastes like a tropical vacation. I even thought about giving it a lime glaze and making it a real baked vacation.

You should defiantly mix some up because May 19th is National Baking Day!


1-3/4 cups all-purpose flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1/2 cup unsalted butter, melted
3/4 cup plus 2 tablespoons sugar
2 large eggs
1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
1 teaspoon vanilla extract
1/2 cup shredded coconut
1/2 cup pecans, toasted and chopped 


Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, salt, and baking powder.

In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. 

Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.

Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for 4-5 minutes.