Banana-Coconut Bread Recipe - Food.com (2024)

14

photo by F-Ced

Reviews

1. My daughter and I liked it toasted with butter. The changes I made were to reduce sugar to 1/2 cup, add a little extra coconut, substitute a little pack of applesauce for the melted butter, and use whole wheat pastry flour instead of AP flour. I left out the nuts because I wanted coconut to be the dominant flavor. I don't think the changes affected the taste much. I'll make this again.Thank you!

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   Heirloom Tomato

2. I was looking for an out of the ordinary banana bread recipe and came across this one,and decided to try it.Since almonds were all that I had,that is what was used.Also, I toasted the almonds and coconut.And in all honesty, I think it was the addition of the coconut made this bread extraordinary. The bread is so moist and full of flavor. And I'm so very glad I tried this recipe, it happens to be the BEST banana bread that I have ever eaten. Thank you so much for posting a wonderful recipe that WILL be made again. " Keep Smiling :) "

   Chef shapeweaver

3. This is a delightful recipe, loaded with wonderful goodies. When I have a banana that is becoming too ripe, I throw it in a plastic bag in the freezer. When I've collected enough, I'll make a banana bread. Because I had so many, I doubled the recipe and baked four mini loaves. Darling! I toasted the coconut and walnuts first to bring out their flavors. After cooling, I wrapped the loaves in plastic wrap and put the in vacuum sealed bags to freeze. Removing one at a time keeps them fresh. I enjoy this bread lightly toasted with a cup of coffee or tea.

   gold.klas

4. Great!!! Ok, I cheated a little bit. I thought I'd try making this in my bread machine and it worked!!! Quick bread without heating up the house!!! I just mixed it together and dumped it in and set to bake! Perfect!

   Charmie777

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5. Just hot out of the oven, and I burnt my GREEDY mouth by trying it when it was still TOO hot! Wonderful - I used 1/4 cup less sugar, as I used brown sugar and my bananas were VERY ripe!!!! I added the optional nuts - Walnuts and I am now waiting for it to cool down to have ANOTHER slice, and photograph it NICELY with my afternoon cuppa! Great recipe thanks Ev - made for ZWT3! FT:-)

   French Tart

see 9 more reviews

Tweaks

1. It was very dry, and I only cooked it 20 minutes. I didn't want to throw it out with all the good ingredients, so I poured some water on top the finished result. It absorbed into it quickly, and now tastes moist :)

   Nicole B.

2. Excellent. I made mine into muffins, as I like to freeze them for a quick portable breakfast (just thaw and eat), great for camping trips too. I reduced the sugar to 1/2 c. and used light brown sugar instead of granulated sugar. I also added 1 t. pure coconut extract and canola oil instead of butter. I pulsed the pecans in the food processor until they were a fine meal (my kids don't care for the crunch of the nuts but don't know they're in there when I do this but still get the protein:). These baked up beautifully golden and moist in 20 minutes. Thanks for sharing, these will be in our regular rotation. I was tempted to throw in some mini dark chocolate chips, perhaps next time!

   Larawithoutau

3. My daughter and I liked it toasted with butter. The changes I made were to reduce sugar to 1/2 cup, add a little extra coconut, substitute a little pack of applesauce for the melted butter, and use whole wheat pastry flour instead of AP flour. I left out the nuts because I wanted coconut to be the dominant flavor. I don't think the changes affected the taste much. I'll make this again.Thank you!

   Heirloom Tomato

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