Banana Pecan And Coconut Loaf Recipes

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COCONUT BANANA BREAD



Coconut Banana Bread image

White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 12

1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

BANANA COCONUT LOAF



Banana Coconut Loaf image

A very attractive loaf, and a flavor to match.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

2 eggs
1 cup white sugar
½ cup butter, melted
1 cup mashed bananas
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup flaked coconut
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup maraschino cherries, chopped

Steps:

  • Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
  • Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g

BANANA PECAN LOAF



Banana Pecan Loaf image

We slice this banana bread so thick it is almost embarrassing-but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. -Lee Ann Miller, Millersburg, Ohio

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
3 medium ripe bananas, mashed
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
PINEAPPLE SPREAD:
1 package (8 ounces) cream cheese, softened
1 cup canned crushed pineapple, well drained

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.

Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA BREAD WITH COCONUT AND PECANS



Banana Bread with Coconut and Pecans image

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.

Provided by Food Network

Categories     dessert

Time 2h

Yield 1 loaf

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter, softened to room temperature, plus more for the pan
2 1/2 cups all-purpose flour, plus more for the pan
1/2 cup light-brown sugar
1/2 cup granulated sugar
2 large eggs
3 to 4 medium very ripe bananas, mashed (1 1/2 cups)
1/2 cup lowfat buttermilk
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup pecans, toasted and coarsely chopped
1 cup coconut flakes

Steps:

  • 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.

BANANA, PECAN AND COCONUT LOAF



Banana, pecan and coconut loaf image

My tins were super cute and small so I've used some ramekins too, of course to please all the gobblers around the house, especially the little munchkins. Bananas have to be nicely ripe in fact they're best when their skin has brown dots or marks. Increase the sugar amount by 30-40g (1-1.3oz) if you like this loaf extra sweet...

Provided by Ramona's Cuisine -

Categories     Cakes

Time 50m

Number Of Ingredients 9

280 g banana mashed 3 bananas + 1 to add on top
190 g sugar i used cane sugar unrefined
4 eggs medium room temperature
50 g desiccated coconut
50 ml olive oil any other oil will be good
3 tbsp chia seeds
280 g self-raising flour i used wholemeal organic
70 g pecan nuts toasted
1/4 tsp salt i have used pink himalayan

Steps:

  • 1. Preheat the oven at 185C or 325°F. Grease two small loaf pans or one regular size.
  • 2. In a bowl combine the flour, baking powder, chia seeds, desiccated coconut and salt.
  • 3. In a separate which can be the bowl of an electric mixer, mix the sugar and the 4 eggs. Beat until it becomes a light and fluffy mixture. This should be done at a medium speed for about 4-5 minutes.
  • 4. While still mixing, add the oil little by little or pouring it in continuously until all is in.
  • 5. Add the mashed bananas and mix at low speed for 30 seconds, just enough to incorporate these.
  • 6. Using a spatula, fold in the flour mixture gently. Add the chopped and toasted pecans.
  • 7. Pour the batter into the already prepared loaf pans. Peel one banana and cut into two lengthwise. Add on top.
  • 8. Bake for about 40 minutes or so until golden brown. Use a wooden skewer to make sure it's done.
  • 9. When ready, take out of the oven. Allow it to cool for 10-15 minutes and then take out and cool completely, ideally this should be done on a wire rack.
  • 10. Can be served warm or cold with a nice dollop of creme fraîche, ice cream or a nice Greek yoghurt. Enjoy!

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