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
WHOLE GRAIN HEALTHY BANANA BREAD
Don't let the healthy name fool you, this banana bread is moist and full of flavor. Whole grains, high fiber and low fat and sugar are just the added benefits. My family devours it! This can also be made in 4 mini loaf pans, just bake for 25 to 30 minutes at the same temperature.
Provided by EILEENMA
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
- In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
- Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 48.3 g, Cholesterol 2.5 mg, Fat 4.9 g, Fiber 6.8 g, Protein 6 g, SaturatedFat 0.9 g, Sodium 253.2 mg, Sugar 22.2 g
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
WHOLE GRAIN BANANA COCONUT BREAD
While this site already has numerous recipes for banana bread with a coconut theme, this one is unique in its emphasis on a whole grain flour base. The coconut flavor is subtle-- if you like a strong coconut flavor, up the amount of coconut extract, and include the optional fresh coconut. As with many of my recipes, this one calls for ingredients that are "nonstandard" (i.e., weird!...the province of health nut fanatics!), but go out on a limb and try it--your taste buds won't be disappointed.
Provided by Heather U.
Categories Quick Breads
Time 1h6m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 2 8x4 loaf pans or 1 9x5 loaf pan; I use cooking spray with no sticking problems; I used 2 8x4 loaf pans, and the resulting loaves were on the short side.
- In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
- Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
- In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
- Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents wont be separated when you measure.
- Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
- Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
- Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4 loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
- Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I havent tried that yet, so if you do, please inform us of the outcome in your review!
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
WHOLE WHEAT BANANA WALNUT BREAD WITH COCONUT OIL
I altered the Starbucks banana bread recipe to include my favorite substitutions and made it extra "banana-y". The whole wheat flour makes it healthier, the agave lowers the glycemic index, and the coconut oil and extra banana helps this "healthy" version taste better.
Provided by woltra
Categories Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
- Mix the dry ingredients together in a large mixing bowl.
- Mash up the bananas in a large bowl.
- Add and mix the wet ingredients together with the bananas.
- Pour the wet ingredients into the dry ingredients bowl and stir together.
- Add 1/2 cup walnuts into the mix.
- Pour into prepared loaf pan.
- Top with remaining walnuts.
- Bake for 45-60 minutes until a toothpick comes out clean.
WHOLE GRAIN PUMPKIN-BANANA BREAD
You like banana bread, right? How about pumpkin bread? This dense, moist, 100% whole wheat bread combines those two flavors in one tasty loaf. Note: Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of puree.
Provided by Annacia
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
- In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.
- Add the flour, baking powder, baking soda, salt, and cinnamon, stirring to combine.
- Mix in the nuts, if you're using them.
- Spoon the batter into the prepared pan. Sprinkle the top of the loaf with Demerara sugar, if desired. Allow the batter to rest for 15 minutes, uncovered.
- Bake the bread for 55 to 70 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter.
- Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.
Nutrition Facts : Calories 3055, Fat 146.2, SaturatedFat 65.9, Cholesterol 616, Sodium 4097.6, Carbohydrate 423.9, Fiber 32.5, Sugar 254.8, Protein 46.6
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