Coconut Banana Nut Bread
This bread is very easy to make and turns out very moist and tender thanks to some buttermilk in the batter. I especially love the coconut flakes which add a bit of a chewy texture to the bread.
Ingredients
- 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
Instructions
- 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!