BANANA COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
BANANA-COCONUT BREAD
Adapted from Dave DeWitt and Mary Jane Wilan's book ' Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago'. This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well.
Provided by evelynathens
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
- Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
- Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.
Nutrition Facts : Calories 2613.4, Fat 90.5, SaturatedFat 57.2, Cholesterol 534.5, Sodium 3015.8, Carbohydrate 417.3, Fiber 14.7, Sugar 198.4, Protein 42.8
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
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 :
BANANA NUT BREAD III
This banana bread is wonderful warm with butter. It is a lovely gift in small loaf pans. If pecans aren't your forte, substitute walnuts.
Provided by Leslie
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. Set aside.
- Sift together flour, baking powder, baking soda, salt, and sugar. Stir in nuts, eggs, bananas, oil, and vanilla extract.
- Pour into prepared pans. Bake for 45 to 60 minutes. Cool on wire rack for 10 minutes before removing from pans.
Nutrition Facts : Calories 205 calories, Carbohydrate 26.9 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 162.5 mg, Sugar 14.5 g
BANANA COCONUT TEA BREAD
I found this recipe in my old Sunset Cook Book of Breads, Twelfth Printing 1973. Toasted coconut enhances this easy-to-make banana tea bread. The flavors really intensify after 3 to 4 days of mellowing. Keep it tightly wrapped to preserve its moisture content. I usually double this recipe to compensate for the wait. Enjoy!
Provided by Linda Joyce
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream together butter and sugar.
- Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
- Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
- Stir in bananas; fold in toasted coconut.
- Pour into a well-greased loaf pan (5 x 9 inches).
- Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan a few minutes; turn out on wire rack to continue cooling.
- After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
- Makes one loaf.
- NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.
BANANA NUT YEAST BREAD
A friend gave me this recipe more than 30 years ago. She liked it because it requires no kneading but has the same terrific taste and aroma of traditional banana bread.
Provided by Taste of Home
Time 40m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the bananas, sugar, milk, butter, salt, eggs and 3 cups flour. Beat on medium speed for 3 minutes. Stir in nuts. Stir in enough remaining flour to form a stiff batter. Do not knead. , Spoon into two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 375° for 25-30 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 62mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT BANANA BREAD
A tropical twist on banana bread, this banana bread recipe is perfectly moist and sweet with its added bonus of coconut both in the batter and on top.
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Butter and flour two loaf pans and set aside.
- Place the bananas in the bowl of a stand mixer fixed with the beater attachment, or place them into a large bowl and use a hand mixer. Beat the bananas on low until mashed. Mix in brown sugar and canola oil and beat on medium about a minute, until well-combined.
- Remaining on medium speed, beat in the eggs and vanilla then add the sour cream.
- In another large bowl, sift together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix on low until just combined. Add 1 cup of the coconut and mix until incorporated.
- Divide the batter between the two loaf pans and sprinkle each loaf with 1/4 cup coconut.
- Bake at 350 degrees for 45 - 50 minutes until a toothpick inserted into the center of the loaves comes out dry.
- Let cool for 10 minutes, then remove the loaves from the pans. Allow to cool on a wire rack for another hour before serving.
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BANANA-COCONUT BREAD RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 1 hr 25 minsCategory Healthy Bread RecipesCalories 150 per serving
- Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan or line with parchment paper; set aside.
- In a large bowl stir together all-purpose flour, whole-wheat flour, baking powder, pumpkin pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
- In a medium bowl combine mashed bananas, brown sugar, coconut milk, egg and oil. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared loaf pan. Sprinkle with macadamia nuts and coconut.
- Bake for 45 to 50 minutes or until a toothpick inserted near center comes out clean, covering loaf loosely with foil for the last 20 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
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