VERY BEST BANANA BREAD
Get ready for the very best banana bread recipe! It's super moist, light and just the perfect amount of sweet. You can make one loaf to eat and one to freeze for later, or give as a gift to a friend.
Provided by Tara Moore
Categories Bread
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 325
- Beat the butter and sugar together until light and creamy
- Add in the eggs, one at a time, blend well
- Stir in the buttermilk, vanilla and mashed banana
- In a separate bowl sift together the flour, salt, baking powder, baking soda and cinnamon
- Add the dry ingredients to the wet ingredients and stir to combine (low speed or use a spoon until just combined)
- Grab two loaf pans
- Line them with parchment paper (alternatively you can butter and flour your loaf pans)
- Pour an even amount in to each pan
- Bake for 65-75 minutes, turn the pans 180 degrees in the oven half way through cooking (so turn once the first 35 minutes have passed)
- Use a toothpick to check for doneness, center should come out clean, if it is still gooey continue cooking in 5 minute increments
- Remove from the oven, rest 10 minutes, transfer to a wire rack to cool
- Serve with butter, while the banana bread is still warm!
Nutrition Facts : Calories 293 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 piece, Sodium 339 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
COCONUT PECAN BANANA BREAD
Steps:
- Preheat the oven to 350°F. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again.
- Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.
- Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!
Nutrition Facts : Calories 327 kcal, Carbohydrate 42 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 260 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving
HAWAIIAN COCONUT-BANANA BREAD
I am a connoisseur of banana bread. I grew up on my grandmother's which I am pretty sure came out of the classic Better Homes and Gardens® cookbook. I met a wonderful Hawaiian lady named Nalani at an event here in Maui. She was selling her banana bread. After taking the first bite I knew this was something special. She was so happy with how much I loved her banana bread she happily shared the recipe. Best served warm and fresh from the oven. Aloha!
Provided by ShakaShawn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
- Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
- Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 32.6 g, Cholesterol 51.3 mg, Fat 14.9 g, Fiber 4.6 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 217.7 mg, Sugar 10.2 g
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 COCONUT LOAF
A very attractive loaf, and a flavor to match.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
- Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g
COCONUT CREAM BANANA NUT BREAD
A pleasant banana bread hiding a sweet surprise inside. It brings back memories of home. Leave the nuts out if you must.
Provided by Karen From Colorado
Categories Quick Breads
Time 1h20m
Yield 20 slices
Number Of Ingredients 15
Steps:
- Thoroughly grease the bottoms and sides of 2 loaf pans; set aside.
- Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
- Beat butter on high speed for about 30 seconds.
- Add 1/2 cup brown sugar, beaten eggs and vanilla; beat until well mixed.
- Add flour mixture and banana alternately to beaten mixture; beating on low after each addition.
- Stir in nuts.
- In a separate bowl, beat cream cheese, 1/4 cup brown sugar and the 1 egg until smooth.
- Stir in coconut.
- Pour 1/4 of the banana batter into each pan.
- Spoon 1/4 of the cream cheese mixture over each loaf.
- Marble each by using a spatula to cut cream cheese into the banana batter.
- Repeat the 2 layers as above but do not marble them.
- Bake in a 350°F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes.
- Remove loaves from pans and cool completely.
Nutrition Facts : Calories 206.5, Fat 12.2, SaturatedFat 6.6, Cholesterol 56.4, Sodium 165.2, Carbohydrate 21.4, Fiber 0.9, Sugar 10.1, Protein 3.7
BANANA BREAD
Use up ripe bananas in this easy banana bread recipe. This recipe makes two loaves so it is great for gift giving. Use coconut oil and coconut sugar if you'd like!
Provided by Julie Clark
Categories Bread
Time 1h
Number Of Ingredients 11
Steps:
- In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
- Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
- Grease and flour two 9x5 loaf pans. Divide the batter between the two pans.
- Bake at 325 degrees for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Sprinkle the top with nuts, if desired.
Nutrition Facts : Calories 207 kcal, Carbohydrate 40 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 182 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
COCONUT/BANANA CREAM PIE
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatherings-it's everyone's favorite treat-and also for when company comes by. Our children-6 and 3-"help" me with baking. They've learned many of their measurement in the kitchen!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute coconut in butter until golden. Reserve 2 tablespoons for garnish. Press remaining toasted coconut onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 7 minutes. Cool on a wire rack., For filling, combine the sugar, flour, cornstarch and salt in a large saucepan. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. , Place bananas in the crust. Cover with cream mixture. Refrigerate until set, about 2 hours. Sprinkle with reserved coconut. If desired, garnish with whipped cream and bananas. Refrigerate leftovers.
Nutrition Facts : Calories 544 calories, Fat 34g fat (24g saturated fat), Cholesterol 178mg cholesterol, Sodium 316mg sodium, Carbohydrate 52g carbohydrate (40g sugars, Fiber 3g fiber), Protein 6g protein.
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