BANANA COCONUT LOAF
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
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 NUT COCONUT CAKE
The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.
Provided by ETHELMERTZ
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
- In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
- Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
- Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
- To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.
Nutrition Facts : Calories 708.1 calories, Carbohydrate 99.3 g, Cholesterol 71.9 mg, Fat 34.3 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 14.6 g, Sodium 267.3 mg, Sugar 74.7 g
COCONUT BANANA BREAD
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
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 :
COCONUT CREAM BANANA NUT BREAD
A pleasant banana bread hiding a sweet surprise inside. It brings back memories of home. Leave the nuts out if you must.
Provided by Karen From Colorado
Categories Quick Breads
Time 1h20m
Yield 20 slices
Number Of Ingredients 15
Steps:
- Thoroughly grease the bottoms and sides of 2 loaf pans; set aside.
- Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
- Beat butter on high speed for about 30 seconds.
- Add 1/2 cup brown sugar, beaten eggs and vanilla; beat until well mixed.
- Add flour mixture and banana alternately to beaten mixture; beating on low after each addition.
- Stir in nuts.
- In a separate bowl, beat cream cheese, 1/4 cup brown sugar and the 1 egg until smooth.
- Stir in coconut.
- Pour 1/4 of the banana batter into each pan.
- Spoon 1/4 of the cream cheese mixture over each loaf.
- Marble each by using a spatula to cut cream cheese into the banana batter.
- Repeat the 2 layers as above but do not marble them.
- Bake in a 350°F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes.
- Remove loaves from pans and cool completely.
Nutrition Facts : Calories 206.5, Fat 12.2, SaturatedFat 6.6, Cholesterol 56.4, Sodium 165.2, Carbohydrate 21.4, Fiber 0.9, Sugar 10.1, Protein 3.7
SOUTHERN LIVING'S TOASTED COCONUT CREAM CHEESE BANANA NUT BREAD
This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains pretty good. Make sure you bake this in TWO 8X4 loaf pans. If you put this in one 10X4 loaf pan it wil be too much batter and will not bake through properly.
Provided by Marz7215
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Remove and reserve 1/4 cup toasted pecans.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
- Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
- Spoon batter into 2 greased and floured 8X4 inch pans.
- Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.
- Meanwhile, cook 1/4 cup cup fat free evaporated milk, 2 TBSP brown sugar and 1 TBSP butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans and 1/2 TSP vanilla extract.
- Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 51/2 inches from heat 2-3 minutes or until topping starts to lightly brown Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.
BANANA-WALNUT-COCONUT QUICK BREAD WITH BROWN BUTTER GLAZE
Spread a quick brown butter icing over this loaf of banana-nut bread loaded with coconut.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
- Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
COCONUT AND MACADAMIA NUT BANANA BREAD
Categories Bread Mixer Brunch Bake Banana Coconut Macadamia Nut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 5 loaves
Number Of Ingredients 14
Steps:
- Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.
GLAZED COCONUT-BANANA BREAD
Give your celebration a tropical flair with this exotic variation of banana bread. It's quick to prepare, giving you plenty of time to focus on other holiday details. -Katherine Nelson, Centerville, Utah
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease and flour a 9x5-in. loaf pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in bananas, yogurt, apple juice and vanilla. In another bowl, whisk flour, baking soda and salt; stir into butter mixture. Fold in 1/2 cup coconut., Transfer to prepared pan. Sprinkle with remaining coconut. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar and lime juice until smooth; spoon over warm bread.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 174mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
- Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary.
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