BANANA BREAD WITH COCONUT & PECANS
Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.
Provided by Jennifer Segal
Categories Breads
Time 1h30m
Yield One {9 x 5-inch|23 x 12.5-cm} loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- 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).
- Pour the batter into the prepared loaf pan and bake for 50-55 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.
- 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 about 5 minutes, or until fragrant.
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 282, Fat 14 g, Carbohydrate 37 g, Protein 4 g, SaturatedFat 7 g, Sugar 19 g, Fiber 2 g, Sodium 109 mg, Cholesterol 51 mg
BANANA WALNUT BREAD
Walnuts star in this easy-to-make Banana Walnut Bread recipe from Food Network Kitchen. Slice it up and serve with coffee or tea.
Provided by Food Network Kitchen
Time 1h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
- With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.
GLAZED COCONUT-BANANA BREAD
Give your celebration a tropical flair with this exotic variation of banana bread. It's quick to prepare, giving you plenty of time to focus on other holiday details. -Katherine Nelson, Centerville, Utah
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Fold in 1/2 cup coconut., Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 174mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BANANA-COCONUT QUICK BREAD
The coconut adds a sweetness to an already moist and delicious banana bread
Provided by Linda Moore
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. combine all ingredients and pour into a sprayed 8.5"x4.5" loaf pan. OR use 3 mini loafs (5-3/4"x3-1/4" each)
- 2. Top with 2 Tbsp coconut
- 3. Bake at 350* for approximately 55 minutes or until golden brown (for mini loaves, bake approx. 40 minutes)
BROWNED BUTTER BANANA BREAD
Browning the butter really adds a depth of flavor, not to mention it smells extra amazing when in the oven. This is my go-to recipe when I have ripe bananas, and has taken me a while to get it right. Enjoy it hot, fresh from the oven.
Provided by Chef V
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
- Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 55.4 g, Cholesterol 71.7 mg, Fat 16.8 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 439.3 mg, Sugar 24.9 g
BANANA WALNUT BREAD
Serve for breakfast or a quick snack.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
- Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 22.4 g, Cholesterol 13.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 135.4 mg, Sugar 10.2 g
COCONUT BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
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