Friday, September 28, 2012

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

Ingredients (Serves 12)

  • 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

Instructions

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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2 comments:

Anthea said...

I love her banana bread recipe. it is outstanding.

George Gough said...

My kitchen was suppose to be available for this for me to try. But apparently it is currently unavailable since I am working on unblocking drains in my sink. But I can wait til Christmas to have this done.

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