COCONUT BANANA BREAD
Steps:
- Place coconut flakes in a measuring cup and add enough milk to cover the flakes. Let it sit for 10-15 minutes. (Milk will be squeezed out. You can drink coconut milk or use it in pancakes or cereal.)
- Preheat oven to 350° and grease an 8x4 bread baking dish.
- Mash bananas with a fork in a large mixing bowl.
- Whisk in eggs, sugar, melted butter, and vanilla extract until all mixed.
- Add flour, baking soda, and salt and gently whisk until the batter is smooth and everything is evenly combined.
- Squeeze milk out of coconut flakes and add flakes to the batter. Fold them in.
- Transfer batter into the prepared baking dish. Bake for 55-60 minutes. If the top of bread is browning too fast, loosely cover with aluminum foil to keep direct heat away.
- Take bread out and let it cool before cutting. Use serrated bread knife to slice the bread.
Nutrition Facts : Calories 351 kcal, Carbohydrate 49 g, Protein 4 g, Fat 15 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 201 mg, Fiber 2 g, Sugar 25 g, ServingSize 1 serving
COCONUT PECAN BANANA BREAD
Steps:
- Preheat the oven to 350°F. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again.
- Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.
- Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 42 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 260 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving
COCONUT BANANA BREAD
Steps:
- Preheat the oven to 350F.
- Generously butter the inside of a (9x5) loaf pan.
- In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
- In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
- Add the eggs, and mix well.
- Add the mashed bananas and vanilla and beat until smooth.
- Fold in the mixed dry ingredients, until just combined. Don't over blend!
- Pour the batter into the prepared loaf pan - it will be slightly shaggy.
- Sprinkle a small amount of coconut on top.
- Bake until golden and a toothpick comes out clean - about 50 minutes.
- Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
- Slice, and devour.
Nutrition Facts : Calories 223 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 185 mg, Sugar 14 g, ServingSize 1 serving
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
BOBBY FLAY'S COCONUT-BANANA COLADA
Steps:
- Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.
HAWAIIAN COCONUT-BANANA BREAD
I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!
Provided by ShakaShawn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
- Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
- Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 32.6 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 4.6 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 217.7 mg, Sugar 10.2 g
COCONUT BANANA BREAD
A tropical twist on banana bread, this banana bread recipe is perfectly moist and sweet with its added bonus of coconut both in the batter and on top.
Provided by Kare for Kitchen Treaty
Time 1h15m
Number Of Ingredients 11
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 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
COCONUT AND MACADAMIA NUT BANANA BREAD
I have no clue where I got this recipe but I found it written down in my handwriting. I used to make this when I was in high school and it was always a big hit!
Provided by Dominick and Amanda
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Sift together flour, baking powder, baking soda, and salt into a bowl.
- In a large bowl, with an electric mixer, cream the butter with the sugars.
- Beat in vanilla, eggs (1 at a time), zest, banana, and sour cream.
- Add flour mixture slowly and beat until it is just combined.
- Stir in the macadamia nuts and coconut.
- Pour batter into a greased (I use butter and a little flour) 9x5x3 inch loaf pan.
- Bake in center of preheated 350 degree oven for 40-50 minute or until tester comes out clean.
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 :
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
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.
BANANA-COCONUT CREAM DESSERT
Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
- Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
- Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.
Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg
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