Usually I make banana bread to use my overripe bananas...for this recipe, I actually buy old bananas so I don't have to wait! It has wonderful flavor from the addition of coconut and toasted pecans. Enjoy right out of the oven or toasted for breakfast.
Ingredients
1/2 cup (1 stick) unsalted butter, melted
2 cups all -purpose flour
1/4 teaspoon salt
1 1 /2 teaspoons baking powder
3/4 cup sugar
2 eggs
1 cup (about 3 bananas) very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup grated dried unsweetened coconut (available at Whole Foods)
1/2 cup pecans, toasted* and chopped
2 cups all -purpose flour
1/4 teaspoon salt
1 1 /2 teaspoons baking powder
3/4 cup sugar
2 eggs
1 cup (about 3 bananas) very ripe bananas, mashed with a fork until smooth
1 teaspoon vanilla extract
1/2 cup grated dried unsweetened coconut (available at Whole Foods)
1/2 cup pecans, toasted* and chopped
Directions
1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan
2. Mix together the flour, salt, baking powder.
3. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Scrape down sides of bowl with spatula. Add the flour mixture to the bowl and mix to incorporate. Do not over mix. Gently stir in the coconut and nuts.
4. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until knife inserted into center is relatively clean and top is golden brown.
*To toast pecans, spread on foil lined baking sheet and bake in 350 degree oven for 4-5 minutes.
