Breads & Muffins · Recipes · RECIPES

Banana Coconut Bread.

SONY DSCSo…banana bread is something we make pretty often in our house because once bananas get to that certain point, they are pretty much only good for making banana bread. I prefer banana walnut bread because…well…banana-walnut is simply a match made in heaven in my book. Banana bread is perfect because it can be eaten for breakfast, dessert, frozen and saved for later, made into muffins….it’s so versatile.SONY DSC

I came up with this recipe over Grey and I’s usual breakfast of steel-cut oats, with bananas and honey. Lately, we have been adding tasted coconut right into the oats while cooking, just to switch it up a little. The first time we did it…there was chemistry.

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Since this breakfast is so delicious, it naturally followed that: banana nut bread+coconut=tropical deliciousness. I decided that the next time I make banana walnut bread, I will simply add some of this toasty shaved coconut. The first time was definitely a success….and the second (after some refinement) was even better. I am happy to share with you the recipe for the best (and only) banana coconut bread I’ve ever had.

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(Printable Recipe)
Ingredients:
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, at room temperature, plus more for greasing the (8×4 in.) pan
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork.
1/2 cup toasted walnut pieces
1 cup of toasted shredded coconut

Directions:

Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix, until incorporated. Add the bananas (the mixture will appear to be curdled, so don’t worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour, baking soda, and salt until just incorporated. Fold in the nuts and coconut and transfer the batter to the prepared pan(s). Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes.* Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap.

*Note: If you are using smaller pan(s) or a muffin tin, the cooking time will be less. 

Hope you have a tropical kind of day.
Love, Grey and Brianna

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2 thoughts on “Banana Coconut Bread.

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