I woke up this morning with the feeling that a cold was coming on, so I decided to start my day by baking a loaf of banana bread. (You gotta love how fast quick breads come together!) I used my standard recipe from my Mom, but switched things up a little bit by using both brown and granulated sugars, cake and AP flour, and I also added in some unsweetened finely shredded coconut to the mix, too. The coconut adds a (very!) subtle flavor and slight crunch to the bread -- a nice addition, indeed. Served alongside a cup of green tea, this bread makes an ideal option for a mid-morning or late-afternoon snack.
Banana Coconut Bread (printer-friendly version)
makes one large loaf
1/3 cup unsalted butter
1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup unbleached all-purpose flour
3/4 cup cake flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 t kosher salt
1/4 cup finely shredded unsweetened coconut
4 super-ripe bananas, mashed
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and coconut.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week. (If it lasts that long!)
makes one large loaf
1/3 cup unsalted butter
1/4 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup unbleached all-purpose flour
3/4 cup cake flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 t kosher salt
1/4 cup finely shredded unsweetened coconut
4 super-ripe bananas, mashed
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and coconut.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week. (If it lasts that long!)
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