Banana Pecan Coconut Muffins Or Bread Recipes

BANANA BREAD WITH COCONUT AND PECANS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with butter, then coat with flour, shaking off the excess.
• Use an electric mixer to beat the brown sugar, granulated sugar and butter together until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt by hand with a rubber spatula. (You don't want to over-beat the batter or the bread will be tough.) Stir in the pecans and coconut and pour into the prepared pan.
• Bake until a toothpick inserted into the center of the bread comes out dry, about 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread and place it (bottom side down) on a wire rack to cool.

BANANA PECAN COCONUT MUFFINS OR BREAD

Steps:

• Preheat oven to 375.
• Place muffin liners in pan, or grease pan.
• Cream butter and brown sugar.
• Add eggs to butter and sugar, combine.
• Add bananas, combine well.
• Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
• Stir in pecans and coconut.
• Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
• I love these spread with even *more* butter!

BLUEBERRY BANANA BREAD WITH COCONUT & PECANS

Steps:

• 1. In large bowl, mix all ingredients except blueberries for about 30 seconds. Fold in frozen berries. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans that have been greased on the bottoms only. Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool. When cool, wrap tightly with plastic wrap, keep refrigerated. Best the next day! *I always bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.

BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)

Steps:

• Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
• Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
• Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
• Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
• Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
• Bake at 375 for 20 minutes. Makes about 18 good sized muffins.