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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10 Responses to “Strawberry Rhubarb Pie”

  1. #
    1
    Lauren — June 29, 2010 at 11:40 am

    Fantastic job with the lattice top! The pie looks awesome :).

  2. #
    2
    Debbi Does Dinner Healthy — June 29, 2010 at 1:25 pm

    It does look really pretty. I’ve never had the patience to do a lattice top. It sounds delicious!

  3. #
    3
    Sherry G — June 29, 2010 at 2:59 pm

    I’m furious with myself for still never having a rhubarb pie! This is truly a good looking pie; very rustic and pretty!

  4. #
    4
    bcallegra — June 30, 2010 at 1:43 am

    Truly a work of art! I’m kind of intimidated by pies so I’m in awe of your pie making skills. That pie looks like it’s ready for a magazine cover! 🙂

  5. #
    5
    nutmegnanny — June 30, 2010 at 5:40 pm

    Strawberry rhubarb pie is one of my favorites 🙂

  6. #
    6
    Jen — July 3, 2010 at 1:21 am

    Thanks for sharing this recipe. Mine is in the oven as I type. Hopefully, it comes out half as good as yours!

  7. #
    7
    Jenni @ Project Cookie 365 — July 3, 2010 at 3:05 pm

    I just have to thank you for this recipe!! It’s the first time I’ve made a pie that wasn’t all runny when cut. I was so happy to have pieces that stayed intact!!
    Also, I didn’t need the foil at any point – the crust didn’t overbrown, it was just perfect.
    I’ll be using this again and again!

  8. #
    8
    Victoria — March 30, 2011 at 6:39 pm

    can i omit rhubarb and just put strawberries? will it make a difference?

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    9
    beantownbaker — March 31, 2011 at 12:04 pm

    I haven’t tried using this recipe with just strawberries. You might want to cut back on some of the sugar. Rhubarb is very tart, so you always have to put a lot of sugar into rhubarb recipes.

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    10
    Brian — February 6, 2018 at 7:51 am

    ahh, i can already hear the crunchy sound in my mouth!

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