After baking my sour cream banana bread, I pretty much fell in love with the recipe. When I tried other banana bread variations, I used the sour cream banana bread as my base. I can be a bit stubborn about trying new things once I have a favorite. So while I’ve come across quite a few banana bread recipes, I haven’t tested any of them out for fear that they won’t measure up, and then I’ve wasted time and ingredients on a “not as good” banana bread.
However, when I saw the picture of Gonna Want Seconds‘ banana bread, I was tempted to give a new recipe a shot. The banana bread looked so delicious. Kathleen of Gonna Want Seconds thought her readers would be hooked by this recipe and she described a similar situation to mine: being very partial to one recipe. Plus I had some extra buttermilk that I needed to get rid of.
Like most quick breads, this recipe was easy to put together. The result was delicious! Kathleen was right, I was hooked. The bread was just as moist and fluffy as when I use sour cream, and I couldn’t taste the buttermilk. I loved the addition of coconut flakes, which adds an extra chewy texture to the bread.
Coconut Banana Nut Bread (Recipe adapted from Gonna Want Seconds (which she got from Martha Stewart))
Yields: Approx three 7 x 3 inch loaves
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tablespoons vanilla
1 1/2 cups rice mashed banana (about 3-4 medium)
1 cup shredded coconut
1 cup pecans-roughly chopped
1/2 cup buttermilk
combined. Beat in the flour mixture. Add the vanilla, banana,
coconut, pecans and buttermilk, and beat just to combine.
Divide batter evenly between prepared pans; smooth with an offset
spatula. Bake 60-65 minutes or until cake tester inserted in center
comes out clean.
Coconut Banana Nut Bread
- 3 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 3 large eggs
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 2 tbsp vanilla
- 1 1/2 cups rice mashed banana about 3-4 medium
- 1 cup shredded coconut
- 1 cup pecans-roughly chopped
- 1/2 cup buttermilk
- Preheat oven to 350°F. Line three 7 x 3-inch loaf pans with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt and set the bowl aside.
- Beat the eggs, sugar and vegetable oil with mixer on medium-low speed until combined. Beat in the flour mixture. Add the vanilla, banana, coconut, pecans, and buttermilk and continue beating the mixture until just combined.
- Divide batter evenly between prepared pans and smooth the batter with an offset spatula. Bake the loaves 60 to 65 minutes or until a cake tester inserted in center comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.