Best Banana Pecan Coconut Muffins Or Bread Recipes

Banana Pecan Muffins image

Provided by SharleneW

Time 25m

Yield 18 serving(s)

Number Of Ingredients 11

Steps:

Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
Beat butter and sugar together at medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in bananans until smooth.
Mix together flour, salt, baking powder and baking soda.
Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
Stir in pecans and vanilla.
Do not overmix batter; it should not be completely smooth.
Spoon batter into prepared pan, filling two-thirds full.
Bake until lightly golden, 15 to 18 minutes.
Transfer to a wire rack to cool slightly.
Serve warm.

Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 3.7, Cholesterol 37.6, Sodium 243.2, Carbohydrate 26.4, Fiber 1.1, Sugar 13.8, Protein 3.1

Banana Coconut Muffins image

Provided by Lvs2Cook

Time 35m

Yield 8 muffins

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Steps:

Preheat oven to 375°. Line muffin cups with paper muffin liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
Bake until muffins are puffed and golden, about 25 minutes.
Transfer muffins to a rack and cool slightly.

Banana Bread with Coconut and Pecans image

Provided by Food Network

Categories dessert

Time 2h

Yield 1 loaf

Number Of Ingredients 14

1 stick (1/2 cup) unsalted butter, softened to room temperature, plus more for the pan
2 1/2 cups all-purpose flour, plus more for the pan
1/2 cup light-brown sugar
1/2 cup granulated sugar
2 large eggs
3 to 4 medium very ripe bananas, mashed (1 1/2 cups)
1/2 cup lowfat buttermilk
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup pecans, toasted and coarsely chopped
1 cup coconut flakes

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.