Recipe courtesy of Marge Perry
Recipe courtesy of Marge Perry
Watch how to make this recipe.
Banana Bread with Coconut and Pecans
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 1 loaf
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 227 mg
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.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 20 min
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 306
- Total Fat
- 17 g
- Saturated Fat
- 8 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 15 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 227 mg
Ingredients
Directions
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30m
Easy
CLASS
- 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.
