Toasted Coconut-Banana Bread
- Active Time 10m
- Total Time 1h 20m
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.
- 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 extract
- One 3 1/2-ounce can flaked coconut, toasted (1 1/2 cups)
Grease a 9 x 5 x 3-inch loaf pan; set aside. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a medium mixing bowl, combine the beaten eggs, mashed bananas, oil, milk and vanilla; mix well. Add the egg mixture to the flour mixture; stir till just combined. (The batter should be lumpy.) Fold in the toasted coconut.
Pour the batter into the 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.
nutrition information per serving
147 calories; 7g total fat; 24mg cholesterol; 101mg sodium; 20g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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