Coconut Banana Bread

Banana Bread with Coconut & Pecans

Once Upon a Chef

Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.

Servings: One 9 x 5-inch loaf

Total Time: 1 Hour 30 Minutes

INGREDIENTS

• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/4 teaspoon salt
• 1-1/2 teaspoons baking powder
• 1 stick (1/2 cup) unsalted butter, melted
• 3/4 cup plus 2 tablespoons sugar (NOTE:  only use 3/4 sugar if you are using SWEETENED coconut)
• 2 large eggs
• 1 cup very ripe bananas (about 3 bananas)
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut (or sweetened, just adjust sugar)
• 1/2 cup pecans, toasted and chopped (see note below)

INSTRUCTIONS

1. Preheat the oven to 350 F. Butter a 9 x 5-inch loaf pan.
2. In a medium bowl, whisk together the flour, salt, and baking powder.
3. 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).
4. Pour the batter into the prepared loaf pan and bake for 45-50 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.
5. 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 4-5 minutes.
6. 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.
7. OTHER IDEAS:  Use coconut extract instead of vanilla.  Also, use macademia nuts instead of pecans