BANANA BREAD WITH COCONUT & PECANS
Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.
Provided by Jennifer Segal
Categories Breads
Time 1h30m
Yield One {9 x 5-inch|23 x 12.5-cm} loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. 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 about 5 minutes, or until fragrant.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : ServingSize 1 slice, Calories 282, Fat 14 g, Carbohydrate 37 g, Protein 4 g, SaturatedFat 7 g, Sugar 19 g, Fiber 2 g, Sodium 109 mg, Cholesterol 51 mg
BANANA BREAD WITH COCONUT AND PECANS
Banana bread is at its best when it is just sweet enough--but not too sweet; its banana flavor rings clear and true--but is not overly aggressive; and you love it any time of day. It is remarkable how like a good friend banana bread can be.
Provided by Food Network
Categories dessert
Time 2h
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with butter, then coat with flour, shaking off the excess.
- Use an electric mixer to beat the brown sugar, granulated sugar and butter together until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt by hand with a rubber spatula. (You don't want to over-beat the batter or the bread will be tough.) Stir in the pecans and coconut and pour into the prepared pan.
- Bake until a toothpick inserted into the center of the bread comes out dry, about 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread and place it (bottom side down) on a wire rack to cool.
BANANA BREAD WITH PECANS
Steps:
- Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.
COCONUT BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
COCONUT FLOUR BANANA BREAD (GAPS)
Yummy and easy, gaps and paleo friendly. You can skip the honey if you bananas are sweet enough or add more to taste Sub walnuts for pecans or add dark chocolate chips
Provided by newmama
Categories Quick Breads
Time 1h10m
Yield 1 Loaf, 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk dry ingredients, stir in all wet until smooth.
- Stir in nut or whatever you choose.
- Put in a greased loaf pan
- Bake at 350 for 50-75 minutes. Cover with foil after 50 minutes.
- Cool on a rack completely before eating, a must for texture and flavor.
Nutrition Facts : Calories 224.5, Fat 14.1, SaturatedFat 8.9, Cholesterol 93, Sodium 213.3, Carbohydrate 23.2, Fiber 2.1, Sugar 16.2, Protein 4.1
BANANA PECAN COCONUT MUFFINS OR BREAD
I tweaked a favorite banana bread recipe to give it more texture and flavor. The cardamom adds an unexpected flavor and scent and all the additions really take ordinary banana bread to a delicious new level. Cardamom is a relative of the ginger plant. I make these as muffins because I am usually too impatient in the mornings to wait for an hour while a loaf bakes. If you want to make a loaf, I would lower the temp to 350 and bake a good while longer, just be sure not to bake it too long- you want it to stay moist. Be aware that some cardamom is fresher and stronger than others, so you may need to adjust the amount depending on how strong it is. Hope you enjoy these as much as we have!
Provided by Scout33
Categories Breads
Time 30m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Place muffin liners in pan, or grease pan.
- Cream butter and brown sugar.
- Add eggs to butter and sugar, combine.
- Add bananas, combine well.
- Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
- Stir in pecans and coconut.
- Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
- I love these spread with even *more* butter!
Nutrition Facts : Calories 334.2, Fat 18.8, SaturatedFat 8.8, Cholesterol 55.6, Sodium 227.6, Carbohydrate 39.2, Fiber 3.2, Sugar 17.9, Protein 4.8
BANANA-COCONUT BREAD
Adapted from Dave DeWitt and Mary Jane Wilan's book ' Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago'. This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well.
Provided by evelynathens
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
- Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
- Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.
Nutrition Facts : Calories 2613.4, Fat 90.5, SaturatedFat 57.2, Cholesterol 534.5, Sodium 3015.8, Carbohydrate 417.3, Fiber 14.7, Sugar 198.4, Protein 42.8
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