Banana Coconut Bread

In an attempt to clean out our freezer, I was faced with a common delima. What do I do with these frozen bananas? Sure, I could have just thrown them back into the freezer where they’d sit for who knows how long. But I decided instead to bake with them.

I decided by coworkers would appreciate some banana bread to go with their coffee in the morning, so I started flipping through some cookbooks. I’ve really been trying to use my cookbooks more frequently. I have a tendency to just go straight to my Google Reader or other online avenues for finding recipes.

I opted for this recipe from Joanne Chang’s Flour. Her recipes are always a hit. My Go-To Chocolate Cupcake Recipe is from her. And she beat out Bobby Flay on Throwdown for her sticky buns.

As expected, this recipe yielded a moist, flavorful banana bread. Since I didn’t have any nuts on hand, I tossed in some toasted coconut instead. The coconut provided a unique texture and a subtle hint of coconut. One of my coworkers told me the banana bread was delicious. After having a second piece, he came and said “it’s not just delicious, it’s exquisite!”

One Year Ago: Blackberry Raspberry Pie Bars and My Go-To Chocolate Cupcake Recipe
Three Years Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Four Years Ago: Crispy Yogurt Chicken and Lime Meltaways
Five Years Ago: BBQ Dip and Cookies and Cream Cupcakes – Take 2

I am submitting this for this month’s What’s Baking, hosted by Jenna of Jenna’s Cooking Journey. This month’s theme was Quickbreads!

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Banana Coconut Bread

Banana bread gets a unique twist with the addition of toasted coconut.

Yield: Serves 12

Ingredients:

1 2/3 cups flour
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup plus 2 Tbsp sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 Tbsp sour cream
1 tsp vanilla
2/3 cup toasted coconut

Directions:

Set oven to 350F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt.

Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.

Drizzle in oil.

Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and coconut.

Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Recipe adapted from Joanne Chang's Flour

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6 Responses to “Frosted Strawberry Sugar Cookies”

  1. #
    1
    hani@hanielas — October 30, 2013 at 7:03 am

    That frosting must be amazing, real strawberries, yum.

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    2
    Jennifer — October 30, 2013 at 8:22 am

    I love that you were able to make this without artificial flavour or colour! So many ‘strawberry’ baked goods don’t even have real strawberries in them… thanks for sharing!!

    • beantownbaker — October 30th, 2013 @ 11:11 am

      I try my hardest to make pink foods without any artificial crap in them. I was excited to find this recipe for a strawberry treat with all real ingredients!

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    3
    Shannon — October 31, 2013 at 8:49 pm

    These look absolutely delicious, saving for summer! I had pink recipe in mind, but things have been so crazy here too that I haven’t had a chance to make it 🙁 I haven’t even baked an apple pie yet! Hopefully next weekend…

    • beantownbaker — November 3rd, 2013 @ 12:33 pm

      I completely understand! I didn’t get all of my pink recipes posted this month and I haven’t made anything apple yet this year!!

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    4
    Nutmeg Nanny — November 7, 2013 at 11:19 am

    These cookies are adorable 🙂 I love strawberry treats!

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