Like a lot of people who love the needle arts, I also love to cook and bake. I have never had a lot of success with banana bread. It never turns out dark and moist the way it should even though I have tried every recipe in the universe or so it seems. I have tried high fat, low fat, applesauce sweetened, brown sugar sweetened and even one that used molasses. No luck, uhuh, no great banana bread for me; it just isn’t in the stars.
I decided to give it one last try and thought that, experienced baker that I am, I could wing it. I found some coconut that needed to be used or tossed so I threw that in too. Here is what I came up with, a moist delicious (but still not dark) version of banana bread with the added texture and flavor of coconut, yum!
I hope that you like this recipe as much as I did and I promise that I will go back to knitting and crocheting for my next post.
Coconut Banana Bread:Â Makes two loaves,
Ingredients:
3 cups flour (I used all purpose but you could use half whole wheat)
1 ½ cups brown sugar
2 ½ tsp baking powder
½ tsp baking soda
1 cup shredded coconut
3 ripe bananas mashed
3 eggs
½ cup butter melted and cooled
1 tsp vanilla
2 cups buttermilk
Procedure:
Preheat oven to 375F. Grease and flour two standard loaf pans.
Mix well flour, brown sugar, coconut, baking powder, and baking soda in a large missing bowl and set aside. In a separate bowl, beat eggs lightly, stir in mashed bananas, butter, vanilla and buttermilk. Pour wet ingredients into dry and stir until mixed, do not beat. Spoon equal amounts into your prepared loaf pans.
Bake for 1 to 1 ¼ hours or until top is firm when touched. Cool in pans for 10 minutes then turn out onto a cooling rack. Enjoy when cool enough to slice!!
