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Home > Recipes > Recipe

Toasted Coconut-Banana Bread

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Source: Cooking at a Glance - Breads & Muffins
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Active Time:  10 Minutes
 Total Time:  1 Hour 20 Minutes
 Yield:  Makes 1 loaf (18 servings)
Finely shredded coconut adds a sweet crunch to this moist, flavorful bread. Toast a slice for breakfast or serve it chilled along with a main-dish salad for lunch.
RECIPE INGREDIENTS
1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 beaten eggs
1 cup mashed ripe bananas (2 to 3 medium bananas)
1/3 cup cooking oil
2 tablespoons milk
1 teaspoon vanilla
One 3 1/2-ounce can flaked coconut, toasted (1 1/2 cups)
Toasted Coconut-Banana Bread Recipe at Cooking.com
DIRECTIONS
Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.

Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 50 to 60 minutes, or till a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
 Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 1 loaf (18 servings)
Calories: 147
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 20g
Sodium: 101mg
% Cal. from Fat: 43%
Cholesterol: 24mg
Protein: 2g
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