Bananacoconutteabread Recipes

BANANA BREAD WITH COCONUT AND PECANS

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-COCONUT BREAD

Steps:

• Preheat the oven to 350 degrees.
• Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
• Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
• Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.

COCONUT BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Butter and flour two loaf pans and set aside.
• Place the bananas in the bowl of a stand mixer fixed with the beater attachment, or place them into a large bowl and use a hand mixer. Beat the bananas on low until mashed. Mix in brown sugar and canola oil and beat on medium about a minute, until well-combined.
• Remaining on medium speed, beat in the eggs and vanilla then add the sour cream.
• In another large bowl, sift together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix on low until just combined. Add 1 cup of the coconut and mix until incorporated.
• Divide the batter between the two loaf pans and sprinkle each loaf with 1/4 cup coconut.
• Bake at 350 degrees for 45 - 50 minutes until a toothpick inserted into the center of the loaves comes out dry.
• Let cool for 10 minutes, then remove the loaves from the pans. Allow to cool on a wire rack for another hour before serving.

BANANA COCONUT TEA BREAD

Steps:

• In a large mixing bowl, cream together butter and sugar.
• Beat in eggs, one at a time. Stir in milk, lemon juice, and almond extract.
• Sift flour again into mixing bowl along with baking powder, soda, and salt; mix thoroughly.
• Stir in bananas; fold in toasted coconut.
• Pour into a well-greased loaf pan (5 x 9 inches).
• Bake in a moderate oven 350 degrees for 55 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan a few minutes; turn out on wire rack to continue cooling.
• After the loaf is cool, wrap tightly and let it mellow for several days to enhance the flavor. Worth the wait!
• Makes one loaf.
• NOTE: To toast coconut sprinkle on a baking sheet and place in a moderate oven 350°F or under broiler until lightly browned, stirring occasionally.

BANANA BREAD WITH COCONUT OIL

Steps:

• Heat oven to 350ºF.
• Combine flour, baking powder, baking soda and salt.
• Whisk eggs, coconut oil and extract in large bowl until blended. Add sour cream and bananas; mix well. Add flour mixture; stir just until blended. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 45 to 55 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove bread from pan to wire rack; cool completely.

BANANA, COCONUT & CARDAMOM BREAD

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 900g loaf tin and line with a long strip of baking parchment. Melt the coconut oil or butter in a pan or the microwave. Mash the bananas and add the oil or butter, eggs, sugar and yogurt.
• Combine the flour, baking powder, crushed cardamom and a pinch of salt in a bowl. Add the wet ingredients and whisk to a smooth batter. Pour into the tin and bake for 1 hr 10 mins until golden and risen. Insert a skewer into the centre of the cake to make sure it's cooked - it should come out with a few crumbs but no wet cake mixture. If needed, return the cake to the oven for another 5-10 mins, then check again, and keep going until it's cooked. Serve slightly warm. Once cool, keep in a tin for up to five days.