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!
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Oh yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.
http://www.simplysweeter.blogspot.com
Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?
KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.
strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh
I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.
Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.
This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂
Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :
http://www.brisbanebaker.blogspot.com
These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂
Sues
cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
http://cuppycakebakes.blogspot.com
I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?
Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.
I love reading tһrough an article that can mɑke people tһink.
Also, mɑny tһanks for permitting me tto comment!
Have a l᧐oк at my page: ecommerce wordpress