SOUTHERN LIVING'S TOASTED COCONUT CREAM CHEESE BANANA NUT BREAD

Southern Living's Toasted Coconut Cream Cheese Banana Nut Bread image

This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains pretty good. Make sure you bake this in TWO 8X4 loaf pans. If you put this in one 10X4 loaf pan it wil be too much batter and will not bake through properly.

Provided by Marz7215

Categories Quick Breads

Time 1h25m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 19

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Ingredients

1 cup pecans, divided
1/4 cup butter, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (about 4 medium sized)
1/2 teaspoon vanilla extract
1/4 cup fat-free evaporated milk
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 tablespoon butter
1/4 cup sweetened flaked coconut
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes. Remove and reserve 1/4 cup toasted pecans.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
Spoon batter into 2 greased and floured 8X4 inch pans.
Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary.
Meanwhile, cook 1/4 cup cup fat free evaporated milk, 2 TBSP brown sugar and 1 TBSP butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans and 1/2 TSP vanilla extract.
Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 51/2 inches from heat 2-3 minutes or until topping starts to lightly brown Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

*** Explore more Southern Living's Toasted Coconut Cream Cheese Banana Nut Bread Recipes »

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Abosede Adegborogbe

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I've made this bread several times and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy dessert.

GLORY ONYINYECHI

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This bread is a great way to use up overripe bananas. It's also a great snack or breakfast food.

Ricardo Franco

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I love this recipe! It's so easy to make and the bread is always delicious.

obaidul shikdar

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I'm not sure what I did wrong, but my bread turned out really dense. It was still tasty, but not as light and fluffy as I was hoping for.

KIPNGENO EMMANUEL

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This bread is so moist and fluffy. I love the combination of coconut, cream cheese, and bananas.

Jamie Hopkins

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I'm not a big fan of coconut, but I thought I'd give this recipe a try. I was pleasantly surprised! The coconut flavor is subtle and really complements the bananas and nuts.