Prep 20 mins
Cook 1 hr
This is a bread that I make at holiday time as well as during the year. Double the recipe to have enough for smaller gift loaves.
- 118.29 ml butter or 118.29 ml margarine, softened
- 236.59 ml granulated sugar
- 2 large eggs
- 4.92 ml vanilla
- 414.03 ml all-purpose flour
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- 59.14 ml chopped walnuts
- 118.29 ml fine shredded coconut
- 118.29 ml chopped cherries
- 59.14 ml all-purpose flour
- 236.59 ml mashed banana
- Cream butter and sugar well.
- beat in eggs, 1 at a time beating well after each addition.
- Add vanilla and stir.
- Measure first amount of flour, add baking soda and baking powder and salt into separate bowl and stir.
- toss walnuts, coconut and cherries with second amount of flour in another bowl.
- Add flour in 4 additions alternately with banana in 3 additions, beginning and ending with flour.
- Add fruit mixture, mix only until blended, do not overmix.
- turn into greased 9x5x3 inch loaf pan.
- Bake in 350F oven for 50-60 minutes or until an inserted wooden pick comes out clean.
- Let stand for 20 minutes.
- Turn out onto a rack to cool.
Dotty another awesome recipe! I used fresh bing cherries chopped. Not sure if I was supposed to use maraschino cherries. The bread was moist and delicious. Thank you!
Made for Australia/NZ Swap #23 Prepared as directed. Had a strange phenomonon, the top collapsed, leaving a space beneath the crust !! Had NO effect on the flavor -- was deliscious ! I am not a fan of coconut, but this was a lovely, light flavor. Left out the nuts, personal preference. Thanks, Dotty2, for a new flavor on an old favorite.
This gets more delicious after it ages for 24 hours. This bread developed a lovely crunchy crust which complimented the moist inside. The cherries were a wonderful addition and the coconut gave a subtle flavor that was enjoyed by all. I live in pecan country; therefore, subbed pecans for the walnuts. I plan on adding this to my Christmas baking this year.