Banana-Coconut Bread

"Adapted from Dave DeWitt and Mary Jane Wilan's book ' Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago'. This easy-to-make, versatile bread can be served as soon as it is cool enough to slice for sandwiches, as a sweet with coffee, or even as a dessert. It is good just plain, or it can be embellished with cream cheese or butter. It freezes well."
 
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photo by F-Ced photo by F-Ced
photo by F-Ced
photo by Chef shapeweaver photo by Chef shapeweaver
photo by French Tart photo by French Tart
photo by luvinlif2k photo by luvinlif2k
Ready In:
1hr 15mins
Ingredients:
10
Yields:
1 loaf
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Mix the sugar, butter and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir.
  • Sift the flour with the baking powder, salt, and soda. Stir this into the other mixture, string until smooth. Add the nuts if desired and stir again.
  • Pour the batter into a greased 9 by 5 by 3 inch loaf pan. Bake in a 350 degree oven for 60 to 70 minutes or until the loaf tests done.

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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!
     
  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 :) "
     
  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.
     
  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!
     
  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:-)
     
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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 :)
     
  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!
     
  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!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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