Banana Coconut Bread

Submitted by Mr. Bill in TN

"Moist loaf......great for guests at breakfast."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Yields: 1 loaf

ingredients

• 10 tablespoons butter
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 2 eggs
• 2 bananas, very ripe
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3 tablespoons buttermilk
• 1 cup coconut, shredded

directions

1. Preheat oven to 350 degrees F.
2. Prepare 9 x 5 loaf pan.
3. Sift the flour, soda, and salt together.
4. Cream butter and sugars until creamy.
5. Add eggs, one at a time and combine well.
6. Mix in bananas, then dry ingredients alternating buttermilk.
7. Mix almost all the coconut, reserving 2 tablespoons.
8. Bake loaf for 60 to 70 minutes, until loaf feels firm to the touch.
9. About half way through baking, sprinkle the remaining coconut on top.

Reviews

[Maiya]

I have to admit when I first tasted this bread, I wasn't all that impressed. It was good, but not outstanding. However, the next day it was SO much better. You MUST wait to eat this. After sitting the banana flavor becomes much more intense. This is a great, moist, flavorful bread and I will be making it again and again!

 

[ladyfingers]

Thanks for making Mr. Bill chef of the day. His recipes sounded good, especially this one. I followed the recipe exactly, and it turned out perfectly. A nice variation to plain old banana bread, and the coconut topping makes it look even more appealing. Thanks, Bill. Am looking forward to trying carnitas next.

 

[michEgan]

I really enjoyed this bread...and boy did it make the house smell wonderful!!! I think I will make a coconut butter to spread on it too. I was not sure how the two flavors, coconut and bananas would go together, being they both are tropical fruits, I think it was a perfect combo! Thanks

 

[JaneLi]

This might not last through the first day at my house. I added a couple of tsps of vanilla to the recipe, and used regular milk with a dash of lemon juice because i was out of buttermilk. Baking time was 65 minutes, and it could have stayed in a couple minutes longer. Also, the top of the loaf was dry enough after 30 min of bake time that i couldn't add the rest of the coconut, so i left it off. The result was still very yummy, and my family seems to be determined not to leave any crumbs behind. Great recipe -- the flavor is much richer than ones made with oil instead of butter.