Banana Pecan And Coconut Loaf Recipes

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BANANA BREAD WITH COCONUT & PECANS



Banana Bread with Coconut & Pecans image

Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.

Provided by Jennifer Segal

Categories     Breads

Time 1h30m

Yield One {9 x 5-inch|23 x 12.5-cm} loaf

Number Of Ingredients 10

1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ teaspoon salt
1½ teaspoons baking powder
1 stick (½ cup) unsalted butter, melted
¾ cup plus 2 tablespoons sugar
2 large eggs
1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
1 teaspoon vanilla extract
½ cup shredded unsweetened coconut
½ cup pecans, toasted and chopped (see note below)

Steps:

  • Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
  • In a medium bowl, whisk together the flour, salt, and baking powder.
  • 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. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
  • Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.
  • Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant.
  • Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 slice, Calories 282, Fat 14 g, Carbohydrate 37 g, Protein 4 g, SaturatedFat 7 g, Sugar 19 g, Fiber 2 g, Sodium 109 mg, Cholesterol 51 mg

BANANA & PECAN LOAF



Banana & pecan loaf image

This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h15m

Yield Cuts into 8-10 slices

Number Of Ingredients 12

175g softened butter , plus extra for greasing
175g golden caster sugar
3 eggs
140g self-raising flour
85g ground almonds
½ tsp baking powder
100ml milk
2 small, very ripe bananas
50g pecan , chopped, plus extra
85g softened butter
100g icing sugar , sifted
1 tsp vanilla extract

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
  • Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

Nutrition Facts : Calories 608 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium

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 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 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 PECAN CAKE WITH COCONUT FROSTING



Banana Pecan Cake with Coconut Frosting image

One of my brothers always requested this banana cake for his birthday. When my mom entered the cake recipe to a county fair contest, she won the blue ribbon!-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

2/3 cup shortening
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
2-1/2 cups cake flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2/3 cup buttermilk
2/3 cup chopped pecans
FILLING:
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
FROSTING:
6 tablespoons shortening
6 tablespoons butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups confectioners' sugar
3 to 5 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. (Mixture may appear curdled.) In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in pecans., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For filling, in a large saucepan, mix sugar, flour and salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in butter and vanilla. Transfer to a small bowl. Press plastic wrap onto surface of mixture. Refrigerate until cold., For frosting, in a large bowl, beat shortening, butter and extracts until blended. Beat in confectioners' sugar alternately with cream, adding enough cream to reach desired consistency; beat until smooth., Stir pecans into chilled cream mixture. Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 745 calories, Fat 38g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 426mg sodium, Carbohydrate 98g carbohydrate (69g sugars, Fiber 2g fiber), Protein 6g protein.

BANANA COCONUT LOAF



Banana Coconut Loaf image

Another excellent recipe from Jean Pare's "Company's Coming" cookbook. Tasty with or without the nuts or cherries!!!

Provided by Boyz 5

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 12

2 eggs
1 cup sugar
1/2 cup butter or 1/2 cup margarine, melted
1 cup mashed ripe banana (3 medium)
1/2 teaspoon almond flavoring
1 1/2 cups flour
1/2 cup medium grind coconut
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
maraschino cherry, cut up (optional)

Steps:

  • Break eggs in mixing bowl.
  • Beat until light and frothy.
  • Add sugar and melted butter.
  • Beat well.
  • Stir in mashed banana and flavouring.
  • In another bowl, measure in remaining ingredients.
  • Stir until well mixed.
  • Pour over batter.
  • Stir just to combine.
  • Spoon into greased loaf pan 9 by 5 by 3 inch.
  • Bake for 1 hour in 350 degree oven until toothpick comes out clean.
  • Let stand for 10 minutes.
  • Remove from pan.
  • Cool.
  • Wrap.

Nutrition Facts : Calories 2840, Fat 131.8, SaturatedFat 86.2, Cholesterol 667, Sodium 3151.5, Carbohydrate 389.9, Fiber 15.9, Sugar 222.6, Protein 37.5

BANANA PECAN COCONUT MUFFINS OR BREAD



Banana Pecan Coconut Muffins or Bread image

I tweaked a favorite banana bread recipe to give it more texture and flavor. The cardamom adds an unexpected flavor and scent and all the additions really take ordinary banana bread to a delicious new level. Cardamom is a relative of the ginger plant. I make these as muffins because I am usually too impatient in the mornings to wait for an hour while a loaf bakes. If you want to make a loaf, I would lower the temp to 350 and bake a good while longer, just be sure not to bake it too long- you want it to stay moist. Be aware that some cardamom is fresher and stronger than others, so you may need to adjust the amount depending on how strong it is. Hope you enjoy these as much as we have!

Provided by Scout33

Categories     Breads

Time 30m

Yield 24 muffins, 12 serving(s)

Number Of Ingredients 10

1/2 cup butter, slightly softened (one stick)
3/4 cup brown sugar
2 eggs
2 1/2 cups mashed overripe bananas (this was about 6 medium)
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cardamom
3/4 cup coconut
1 cup roughly chopped pecans

Steps:

  • Preheat oven to 375.
  • Place muffin liners in pan, or grease pan.
  • Cream butter and brown sugar.
  • Add eggs to butter and sugar, combine.
  • Add bananas, combine well.
  • Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
  • Stir in pecans and coconut.
  • Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
  • I love these spread with even *more* butter!

Nutrition Facts : Calories 334.2, Fat 18.8, SaturatedFat 8.8, Cholesterol 55.6, Sodium 227.6, Carbohydrate 39.2, Fiber 3.2, Sugar 17.9, Protein 4.8

ROASTED PECAN BANANA BREAD LOAVES



Roasted Pecan Banana Bread Loaves image

My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.

Provided by atlantasassybelle

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

Time 1h35m

Yield 16

Number Of Ingredients 12

¾ cup chopped pecans
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups very ripe, mashed bananas
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ teaspoon coconut extract
2 tablespoons lemon juice
½ cup light butter, at room temperature

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
  • Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.
  • Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 27.8 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 202.2 mg, Sugar 15.4 g

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Set the oven 350F 160C fan gas mark 4 Line a 2lb loaf tin. 250g self raising flour; Pinch of salt; 1/4 teaspoon of mixed spice; 85g soft margarine ( you could add 25g of unsalted butter in place of some of the margarine)
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BANANA COCONUT PECAN BREAD - BIGOVEN.COM
Place chopped pecans and coconut on baking sheet and toast stirring every 2 minutes, until coconut is slightly golden, about 6 minutes. 3. Whisk together flours, sugar or sucanat, baking soda, and salt in a large bowl. In a separate bowl, whisk together mashed bananas, butter, eggs, yogurt, honey, and vanilla extract.
From bigoven.com


BANANA PECAN BREAD WITH GLAZE - VALENTINA'S CORNER
2021-11-02 Preheat oven to 350°F. Cover 9"x5" bread pan with parchment paper and lightly grease. In a small bowl, combine flour, cinnamon, baking soda, and baking powder. Set aside. In a large bowl, on medium speed, beat sugar and eggs until creamy, about 2 minutes. With a fork, mash the bananas.
From valentinascorner.com


BANANA BREAD MADE WITH MILK - THERESCIPES.INFO
Banana Bread with Oil (No Butter Banana Bread) - Bread Dad top breaddad.com. Equipment used for this recipe - Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven. Instructions - Banana Bread with Oil Recipe (No Butter Banana Bread) Preheat oven to 325 degrees F. Mash bananas with a fork.
From therecipes.info


BANANA COCONUT LOAF - JAMIE GELLER
2010-06-03 March 12, 2022. Love Jamie; Recipes; Menus; Holidays; Videos; Meal Plans; Shop; Meal Plans; Email Newsletter; Shop Our Collection
From jamiegeller.com


COCONUT PECAN LOAF CAKE - CELEBRATING SWEETS
2013-11-02 Preheat oven to 350. Butter or spray a standard sized loaf pan and set it aside. Beat butter and sugar until light and fluffy, several minutes. Add eggs, one at a time, being sure that each egg is thoroughly mixed in before adding the next. Once the eggs are mixed in, beat in the vanilla and almond extracts.
From celebratingsweets.com


BANANA AND COCONUT LOAF - CLAIRE TURNBULL
2021-09-07 In a large bowl, beat the oil and honey/maple syrup/brown sugar together together with a whisk or fork. Mash the bananas, then add the eggs and yoghurt - beat well. Add the baking soda, baking powder, vanilla, spices and whisk to blend. Stir in …
From claireturnbull.co.nz


COCONUT PECAN BANANA BREAD RECIPE - COOKING | ADD A PINCH
Preheat oven to 350º F and spray muffin tin with baking spray to prevent muffins from sticking. Mix bananas and sugar with electric mixer until well-blended. Add butter and mix until creamy. Add flour, eggs, coconut, pecans, and vanilla and mix until smooth. Fill each tin ½ full.
From addapinch.com


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