Banana Pecan Coconut Muffins Or Bread Recipes

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BANANA PECAN COCONUT MUFFINS OR BREAD

I tweaked a favorite banana bread recipe to give it more texture and flavor. The cardamom adds an unexpected flavor and scent and all the additions really take ordinary banana bread to a delicious new level. Cardamom is a relative of the ginger plant. I make these as muffins because I am usually too impatient in the mornings to wait for an hour while a loaf bakes. If you want to make a loaf, I would lower the temp to 350 and bake a good while longer, just be sure not to bake it too long- you want it to stay moist. Be aware that some cardamom is fresher and stronger than others, so you may need to adjust the amount depending on how strong it is. Hope you enjoy these as much as we have!

Provided by Scout33

Categories     Breads

Time 30m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 10



Banana Pecan Coconut Muffins or Bread image

Steps:

  • Preheat oven to 375.
  • Place muffin liners in pan, or grease pan.
  • Cream butter and brown sugar.
  • Add eggs to butter and sugar, combine.
  • Add bananas, combine well.
  • Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
  • Stir in pecans and coconut.
  • Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
  • I love these spread with even *more* butter!

Nutrition Facts : Calories 334.2, Fat 18.8, SaturatedFat 8.8, Cholesterol 55.6, Sodium 227.6, Carbohydrate 39.2, Fiber 3.2, Sugar 17.9, Protein 4.8

1/2 cup butter, slightly softened (one stick)
3/4 cup brown sugar
2 eggs
2 1/2 cups mashed overripe bananas (this was about 6 medium)
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cardamom
3/4 cup coconut
1 cup roughly chopped pecans

COCONUT BANANA BREAD

White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 12



Coconut Banana Bread image

Steps:

  • In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans

BANANA BREAD WITH COCONUT AND PECANS

Banana bread is at its best when it is just sweet enough--but not too sweet; its banana flavor rings clear and true--but is not overly aggressive; and you love it any time of day. It is remarkable how like a good friend banana bread can be.

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 loaf

Number Of Ingredients 14



Banana Bread with Coconut and Pecans image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with butter, then coat with flour, shaking off the excess.
  • Use an electric mixer to beat the brown sugar, granulated sugar and butter together until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt by hand with a rubber spatula. (You don't want to over-beat the batter or the bread will be tough.) Stir in the pecans and coconut and pour into the prepared pan.
  • Bake until a toothpick inserted into the center of the bread comes out dry, about 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread and place it (bottom side down) on a wire rack to cool.

1 stick (1/2 cup) unsalted butter, softened to room temperature, plus more for the pan
2 1/2 cups all-purpose flour, plus more for the pan
1/2 cup light-brown sugar
1/2 cup granulated sugar
2 large eggs
3 to 4 medium very ripe bananas, mashed (1 1/2 cups)
1/2 cup lowfat buttermilk
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup pecans, toasted and coarsely chopped
1 cup coconut flakes

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