Posted by on Saturday, March 24, 2012 in Veggie Dishes Everyone Loves

Sometimes a vacation is really, really in order. Like a wonderful trip to Hawaii, for instance {pause for day-dreamy sigh}.

Unfortunately, the times when a vacation is very very much needed often coincide directly with the times in which it’s utterly impossible. This, I think, would be one of those times. So I’ll close my eyes and dream of swaying palm trees, sunlight on my face and sugar-sand beaches.


Then I’ll open my eyes and see my robo-leg broken ankle cast, spots of spit-up all over my front, and pelting rain nailing the dog-paw-printed sliding glass door. And I’ll make some Coconut Banana Bread, cuddle my precious three-month-old, hug my guy, and realize that really, I’m just fine with waiting another few years for our next trip to paradise.

Banana Bread is one of the comfort foods of the baking world. Who doesn’t have memories of Mom serving up a big yummy slab after school? Pretty much everyone loves it, I think. As long as it doesn’t have nuts. Nuts in banana bread are bad. I’ve decreed it so.

But coconut. Coconut is good. This banana bread recipe is a perfectly moist and delicious version, with the added bonus of super-sweet coconut both in the batter and sprinkled over the top.

A tropical twist to help convince me that I like it as much as I like vacation.

4.5 from 2 reviews

Coconut Banana Bread
 
Prep time
Cook time
Total time
 
A tropical twist on banana bread, this banana bread recipe is perfectly moist and sweet with its added bonus of coconut both in the batter and on top.
Author:
Cuisine: Breads
Yield: 2 loaves
Ingredients
  • 1½ cups very ripe bananas (about 2 large)
  • 1½ cups brown sugar
  • ¾ cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla
  • ¾ cup sour cream
  • 3 cups flour
  • 1½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ¾ teaspoon salt
  • 1 cup sweetened shredded coconut + another ½ cup for topping
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Butter and flour two loaf pans and set aside.
  2. Place the bananas in the bowl of a stand mixer fixed with the beater attachment, or place them into a large bowl and use a hand mixer. Beat the bananas on low until mashed. Mix in brown sugar and canola oil and beat on medium about a minute, until well-combined.
  3. Remaining on medium speed, beat in the eggs and vanilla then add the sour cream.
  4. In another large bowl, sift together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix on low until just combined. Add 1 cup of the coconut and mix until incorporated.
  5. Divide the batter between the two loaf pans and sprinkle each loaf with ¼ cup coconut.
  6. Bake at 350 degrees for 45 – 50 minutes until a toothpick inserted into the center of the loaves comes out dry.
  7. Let cool for 10 minutes, then remove the loaves from the pans. Allow to cool on a wire rack for another hour before serving.
Notes
Adapted from <a href=”http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=kitctrea-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=0743246616″></iframe>
“>More from Magnolia</a>

Originally posted on The Hazel Bloom March 24, 2012. Updated and posted on Kitchen Treaty December 10, 2012. More about this