Coconut Banana Bread

On Saturday, I had some over-ripened bananas around.  Because I was stuck at home waiting for the man who was going to power wash my house to show up, I decided I would make banana bread.  I searched through many cookbooks and decided on Paula Deen’s recipe from her Southern Cooking Bible.  I did make one slight change to her banana bread recipe though.  I replaced the 3/4 cup chopped walnuts with 3/4 cup coconut.  It is the most delicious bread I have ever made.  The edges of the bread are the best part because they are crunchy and soooo scrumptious.

Paula Deen’s Walnut Banana Bread

2 large ripe bananas, 1 cup sugar, 1/2 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, 1 3/4 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda, 3/4 cup chopped walnuts

1. Place a rack in bottom third of oven and preheat to 350.  Grease a 9×5 inch loaf pan with cooking spray.

2. In a bowl, mash bananas.  Then whisk in sugar, oil, eggs, and vanilla.  In another bowl, whisk together flour, baking powder, salt, and baking soda.  Using a rubber spatula combine the two mixtures together.  Stir in the walnuts.  Pour the batter into loaf pan and smooth top.

3. Bake until a toothpick is inserted and comes out clean, about one hour and 15 minutes.  Let cool on wire rack for 10 minutes.  Then pop bread out of pan and let it cool completely.  Enjoy!

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