Coconut Banana-Nut Bread

Delight in our Coconut Banana-Nut Bread, a tropical twist on a classic comfort food perfect for any breakfast or snack, offering a moist and flavorful treat rich in bananas, coconut, and nutty pecans.

Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Serves: 10

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (softened)

1 cup sugar

2 large eggs

4 ripe bananas (mashed)

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup shredded coconut

1/2 cup chopped pecans

1 tablespoon coconut oil (for greasing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with coconut oil.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, cream together the softened butter and sugar until light and fluffy.

4. Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract.

5. Mix in the dry ingredients alternately with the sour cream, beginning and ending with the dry ingredients.

6. Fold in the shredded coconut and chopped pecans.

7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

9. Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Storage

Wrap the cooled bread tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 1 week.

Reheating

For best results, reheat individual slices in a toaster oven or microwave for a few seconds until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.