How To Make Banana Bread with Coconut and Pecans
Enjoy your favorite teatime beverage with this moist and fluffy banana bread! Its made with shredded coconut and chopped pecans for added crunch.
Serves:
Ingredients
- 1¾cupsall purpose flour,spooned into measuring cup and leveled off
- ¼tspsalt
- 1½tspbaking powder
- ½cupunsalted butter,(1 stick) melted
- ¾cupsugar,plus 2 tbsp more
- 2large eggs
- 3cupsvery ripe bananas,(about 3 bananas) mashed with a fork until smooth
- 1tspvanilla extract
- ½cupunsweetened coconut,shredded
- ½cuppecans,toasted and chopped
Instructions
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Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
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In a medium bowl, whisk together the flour, salt, and baking powder.
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In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
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Add the flour mixture to the bowl and mix at low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts. The batter will look lumpy.
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Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes, until a tester inserted into the center is relatively clean. The tester should not be totally dry; the bananas keep it moist and the top is golden brown. Do not overcook.
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Let the loaf cool in the pan for about 10 minutes, then turn it out onto a rack. Slice while still warm or store in an airtight container.
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Serve and enjoy.
Recipe Notes
Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350 degrees F oven for about 5 minutes, or until fragrant.
Nutrition
- Calories: 357.25kcal
- Fat: 16.90g
- Saturated Fat: 8.99g
- Trans Fat: 0.38g
- Monounsaturated Fat: 4.93g
- Polyunsaturated Fat: 1.78g
- Carbohydrates: 49.10g
- Fiber: 3.51g
- Sugar: 23.89g
- Protein: 5.10g
- Cholesterol: 61.60mg
- Sodium: 130.92mg
- Calcium: 70.59mg
- Potassium: 325.92mg
- Iron: 1.72mg
- Vitamin A: 95.81µg
- Vitamin C: 5.99mg
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