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Banana Bread with Pecans and Coconut


I discovered this recipe on Once Upon a Chef.  It is very delicious and moist.  I great for breakfast with coffee or tea.  Try it.

1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ teaspoon salt
1½ teaspoons baking powder
1 stick (½ cup) unsalted butter, melted
¾ cup plus 2 tablespoons sugar
large eggs
1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
1 teaspoon vanilla extract
½ cup shredded unsweetened coconu½ cup pecans, chopped

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.



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