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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9 Responses to “Cranberry Sauce”

  1. #
    1
    theblogisthenewblack — November 1, 2010 at 11:24 am

    You’re right- so easy there’s no reason not to try this! ha!

  2. #
    2
    Eliana — November 1, 2010 at 3:42 pm

    Love that this recipe is so simple and easy. A must have for Thanksgiving.

  3. #
    3
    Michelle — November 1, 2010 at 4:05 pm

    I LOVE homemade cranberry sauce! Tastes so good on the Thanksgiving Leftover Sandwich!

  4. #
    4
    Nutmeg Nanny — November 1, 2010 at 5:06 pm

    Delicious! Simple recipes need to be shared too…those are my favorite 🙂

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    5
    Rachel @ The Avid Appetite — November 1, 2010 at 6:08 pm

    This absolutely falls under the this-is-so-easy-and-so-much-better-why-would-I-ever-go-back-to-canned-version territory! I recently made turkey burgers with cranberry sauce dressing and used the canned kind – never again!

  6. #
    6
    The Small Boston Kitchen — November 1, 2010 at 10:27 pm

    You’re so right…there is NOTHING better than homemade!

  7. #
    7
    Kerstin — November 2, 2010 at 4:17 am

    Wow, this sounds so easy and delicious! I’m cooking for the first time this year and can’t wait to make everything from scratch, which usually doesn’t happen when others in my family cook… 🙂

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    8
    Cassykins — November 2, 2010 at 6:24 pm

    I’m jealous, I want this. I have to eat the stuff from a can because I’m allergic to cranberries and the stuff in a can is far away enough from real that I can get away with it. My grandma used to make cranberry relish which was amazing, but also broke me out into the most amazing hives.

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    9
    Medifast Coupon Code 2010 — November 4, 2010 at 3:08 pm

    I have never understood those that buy canned cranberries when they are so simple to make. Tastes way better than any can.
    Thanks for your nice and simple cranberry sauce recipe.

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