Coconut Banana Bread

9:27 PM
I could make Coconut Banana Bread every day.  It has become one of my personal favorites.  I think it is the combination of the coconut, bananas, and butter that makes it so moist and yummy.

Any Banana Bread recipe I come across, I am going to jump on it. That is exactly what happened with this recipe. A sweet friend of mine gave me a recipe for banana bread that does not call for any milk, sour cream, yogurt, etc. I have never seen a recipe that didn't call for some sort of dairy product. I couldn't wait to try it, and I am here to tell you that this is the moistest Banana Bread ever.

Coconut Banana Bread
Recipe Adapted by Melinda Kerns

  • 3/4 c. butter
  • 3 eggs
  • 1 1/2 teaspoon soda
  • 3 c. sifted flour (all-purpose)
  • 1 1/2 c. sugar
  • 1 1/2 cups bananas, diced
  • 1 c. shredded fresh coconut
Preheat oven 350 degrees. Lightly grease tube pan with butter and lightly dust with flour; set aside.

In the mixing bowl of an electric mix using the paddle attachment, cream butter and sugar.

Add eggs. 1 at a time, and beat well.

Sift dry ingredients and add to creamed mixture with bananas.

Fold in coconut and bake in prepared tube pan at for 55-60 minutes.

Cool before slicing.
A "Little" Tidbit
I like to dice my bananas instead of mashing them. This way you get a more flavorful banana taste with every bit.

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Kay Little
Kay Little

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