COCONUT-PINEAPPLE BANANA BREAD
This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.
Provided by Outta Here
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Spray 9 x 5-inch loaf pan with cooking spray.
- Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
- Set aside.
- Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
- Add banana, vanilla and pineapple.
- Mix until blended.
- Add flour mixture and beat on low until just moist.
- Stir in walnuts and coconut.
- Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on wire rack.
- Remove from pan and cool completely.
- Store in airtight container.
BANANA, COCONUT & CARDAMOM BREAD
Savour the coconutty flavour of this gorgeous banana bread, which comes from the coconut oil and coconut yogurt. Try a slice toasted for breakfast or brunch with sliced banana
Provided by Cassie Best
Categories Breakfast, Brunch, Lunch
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
- Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it's cooked - it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it's cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.
Nutrition Facts : Calories 296 calories, Fat 16 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BANANA COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
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 :
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
BANANA COCONUT TEA BREAD
I found this recipe in my old Sunset Cook Book of Breads, Twelfth Printing 1973. Toasted coconut enhances this easy-to-make banana tea bread. The flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. I usually double this recipe to compensate for the wait. Enjoy!
Provided by Linda Joyce
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
- Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
- Stir in bananas; fold in toasted coconut.
- Pour into a well-greased loaf pan (5 x 9 inches).
- Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan a few minutes; turn out on wire rack to continue cooling.
- After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
- Makes one loaf.
- NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.
COCONUT PECAN BANANA BREAD
Steps:
- Preheat the oven to 350°F. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again.
- Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.
- Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 42 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 260 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving
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!
Provided by ShakaShawn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
- Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
- Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 32.6 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 4.6 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 217.7 mg, Sugar 10.2 g
KETO BANANA BREAD
Steps:
- Preheat the oven to 350F. Line a 9-inch loaf pan with parchment paper and set aside.
- In a small mixing bowl, combine almond flour, coconut flour, baking powder, cinnamon, and salt; mix well.
- In a separate larger bowl, combine butter, cream cheese, erythritol, and stevia, mixing until smooth. Add in the eggs, one at a time, then milk and banana extract, mixing until well combined. The mixture will look curdled, but that's alright.
- Add dry mixture to wet and mix well, until combined. Fold in nuts (if using), then transfer to the lined pan. Cover the pan completely in aluminum foil.
- Bake the banana bread for 45-50 minutes, removing the tin foil around the 40 minute mark, to allow top to brown. Remove from the oven once the center is mostly set.
- Let the bread cool in the pan completely, before slicing.
Nutrition Facts : Calories 332 kcal, Carbohydrate 7 g, Protein 7 g, Fat 32 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 108 mg, Sodium 284 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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
COCONUT BANANA BREAD
Steps:
- Preheat the oven to 350F.
- Generously butter the inside of a (9x5) loaf pan.
- In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
- In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
- Add the eggs, and mix well.
- Add the mashed bananas and vanilla and beat until smooth.
- Fold in the mixed dry ingredients, until just combined. Don't over blend!
- Pour the batter into the prepared loaf pan - it will be slightly shaggy.
- Sprinkle a small amount of coconut on top.
- Bake until golden and a toothpick comes out clean - about 50 minutes.
- Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
- Slice, and devour.
Nutrition Facts : Calories 223 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 185 mg, Sugar 14 g, ServingSize 1 serving
COCONUT BANANA BREAD
Steps:
- Place coconut flakes in a measuring cup and add enough milk to cover the flakes. Let it sit for 10-15 minutes. (Milk will be squeezed out. You can drink coconut milk or use it in pancakes or cereal.)
- Preheat oven to 350° and grease an 8x4 bread baking dish.
- Mash bananas with a fork in a large mixing bowl.
- Whisk in eggs, sugar, melted butter, and vanilla extract until all mixed.
- Add flour, baking soda, and salt and gently whisk until the batter is smooth and everything is evenly combined.
- Squeeze milk out of coconut flakes and add flakes to the batter. Fold them in.
- Transfer batter into the prepared baking dish. Bake for 55-60 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.
- Take bread out and let it cool before cutting. Use serrated bread knife to slice the bread.
Nutrition Facts : Calories 351 kcal, Carbohydrate 49 g, Protein 4 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 201 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
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 COCONUT BREAD
Make and share this Banana Coconut Bread recipe from Food.com.
Provided by Susie in Texas
Categories Quick Breads
Time 2h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat rum and place in bowl with currants 1 hour.
- In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut.
- In a large bowl, cream vegetable shortening and brown sugar till combined.
- Add eggs and beat well.
- Stir in buttermilk, banana and currant mixture.
- Combine well.
- Add flour mixture and stir till just combined.
- Spoon batter into greased loaf pan 9"x5"x2 3/4".
- Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don .
Nutrition Facts : Calories 541.7, Fat 16.8, SaturatedFat 6, Cholesterol 53.3, Sodium 551.1, Carbohydrate 84.3, Fiber 3.6, Sugar 44.3, Protein 7.9
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