Coconut Banana Nut Bread

This is one of my all-time favorite banana breads because it’s sweetness!  It is a sweeter and denser version of the Banana Bread I posted a few months ago.  The sweetness comes from the shredded coconut…I don’t know of many banana breads with this coconut, so I think it adds to the uniqueness.  The bread is very moist on the inside, and the top is lightly browned and just slightly crisp.  This Coconut Banana Nut Bread is a Martha Stewart recipe.  Enjoy it!
Combine flour, soda, and salt together in large bowl.

In mixer, beat eggs, sugar, and vegetable oil on medium-low speed.


Beat in flour mixture then add vanilla, banana, coconut, nuts, and buttermilk, and beat to just combine.


Pour batter into loaf pans and bake, rotating halfway through in 350 degree oven for 60-65 minutes or until cakes taster comes out clean from the center.

Cool on wire rack for 10 minutes, then remove from pan to cool completely.



Coconut Banana Nut Bread
3 cups flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tbsp vanilla extract
1 1/2 cups ripe mashed banana (about 3)
1 cup unsweetened shredded coconut
1 cup toasted pecans, chopped
1/2 cup buttermilk

1.  Preheat oven to 350 degrees.  Coat 2 loaf pans with cooking spray.
2.  Whisk first 3 ingredients in large bowl.
3.  In electric mixer, beat eggs, sugar, and vegetable oil on medium-low speed until combined.  Beat in flour mixture.  Add vanilla, banana, coconut, nuts, and buttermilk and beat to just combine.
4.  Divide batter evenly between pans.  Bake, rotating pans halfway through until cake tester comes out clean at center, 60 to 65 minutes.  Transfer to wire rack to cool 10 minutes.  Remove from pan and cool completely.  Bread can be kept at room temperature, wrapped in plastic for 1 week, or frozen 3 months.

Yield:  2 (9 x 5 inch) loaves

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