Best 5 Banana Bread With Coconut And Pecans Recipes
Indulge in the delightful aroma of freshly baked banana bread, infused with the tropical essence of coconut and the nutty crunch of pecans. This classic comfort food gets an irresistible twist with the addition of these two flavorful ingredients. Discover a collection of banana bread recipes that cater to diverse dietary preferences, including a gluten-free and vegan option. Each recipe is meticulously crafted to deliver a moist, tender, and flavorful loaf, perfect for breakfast, brunch, or a sweet treat anytime of the day. Whether you prefer traditional banana bread or seek allergen-friendly alternatives, this article has something for every palate. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will satisfy your sweet cravings and leave you wanting more.
Here are our top 5 tried and tested recipes!
BANANA BREAD WITH COCONUT AND PECANS
Banana bread is at its best when it is just sweet enough--but not too sweet; its banana flavor rings clear and true--but is not overly aggressive; and you love it any time of day. It is remarkable how like a good friend banana bread can be.
Provided by Food Network
Categories dessert
Time 2h
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with butter, then coat with flour, shaking off the excess.
- Use an electric mixer to beat the brown sugar, granulated sugar and butter together until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt by hand with a rubber spatula. (You don't want to over-beat the batter or the bread will be tough.) Stir in the pecans and coconut and pour into the prepared pan.
- Bake until a toothpick inserted into the center of the bread comes out dry, about 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread and place it (bottom side down) on a wire rack to cool.
BLUEBERRY BANANA BREAD WITH COCONUT & PECANS
One of my hubby's favorites!! He goes nuts for this!! I especially love it because my recipe makes 2 loaves and I always like to keep one and give the other to a friend, co-workers or neighbor. Everyone says my bread is simply the best! (But I think they may be a wee bit biased! ;) ) Photo by me
Provided by Kelly Williams
Categories Other Snacks
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. In large bowl, mix all ingredients except blueberries for about 30 seconds. Fold in frozen berries. Pour into 2 greased 8 1/2 x 4 1/2 x 2 1/2 loaf pans that have been greased on the bottoms only. Bake in 350º oven for 55-60 minutes, til toothpick inserted in center comes out clean. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool. When cool, wrap tightly with plastic wrap, keep refrigerated. Best the next day! *I always bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
COCONUT BANANA BREAD
White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.
Provided by Taste of Home
Time 1h25m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts :
BANANA PECAN COCONUT MUFFINS OR BREAD
I tweaked a favorite banana bread recipe to give it more texture and flavor. The cardamom adds an unexpected flavor and scent and all the additions really take ordinary banana bread to a delicious new level. Cardamom is a relative of the ginger plant. I make these as muffins because I am usually too impatient in the mornings to wait for an hour while a loaf bakes. If you want to make a loaf, I would lower the temp to 350 and bake a good while longer, just be sure not to bake it too long- you want it to stay moist. Be aware that some cardamom is fresher and stronger than others, so you may need to adjust the amount depending on how strong it is. Hope you enjoy these as much as we have!
Provided by Scout33
Categories Breads
Time 30m
Yield 24 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Place muffin liners in pan, or grease pan.
- Cream butter and brown sugar.
- Add eggs to butter and sugar, combine.
- Add bananas, combine well.
- Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
- Stir in pecans and coconut.
- Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
- I love these spread with even *more* butter!
Nutrition Facts : Calories 334.2, Fat 18.8, SaturatedFat 8.8, Cholesterol 55.6, Sodium 227.6, Carbohydrate 39.2, Fiber 3.2, Sugar 17.9, Protein 4.8
PINEAPPLE/BANANA/COCONUT BREAD - CASS'S
Deliciously moist! Enjoy!
Provided by Cassie *
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degree F. Grease two 8 x 4 inch bread pans. In a medium bowl; blend dry ingredients.
- 2. In another bowl whisk oil, eggs and vanilla. Beat the oil mixture into the dry ingredients. Will be thick. Do not over beat. Fold in the banana's, coconut, pecans and pineapple.
- 3. Pour batter evenly into the two prepared bread pans and bake for 55 - 65 minutes or until pick comes out clean.
- 4. Cool for ten minutes before removing from pans to continue cooling on wire racks. I made a glaze for mine: 4 oz cream cheese 1/2 tsp vanilla 1 cup confectioners' sugar 1 1/2 to 2 Tbsp milk Whip the cream cheese on high for 1 minute until fluffy. Add vanilla and slowly stir in the confectioner's sugar. Add milk 1 tablespoon at a time until it reaches the right consistency. The icing will be thick but pourable.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender loaf.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Stir in the dry ingredients gradually, alternating with the buttermilk: This will help to prevent the batter from becoming too dry or lumpy.
- Fold in the coconut and pecans: Be gentle so that you don't overmix the batter.
- Bake the bread at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean: Check the bread after 45 minutes and tent it with foil if it is browning too quickly.
Conclusion:
This banana bread with coconut and pecans is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. The combination of sweet bananas, crunchy coconut, and nutty pecans makes this bread a surefire hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try!
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