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Banana Bread with Coconut & Pecans

A delightful twist on traditional banana bread featuring ripe bananas, crunchy pecans, and tropical coconut for a comforting treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1¾ cups all-purpose flour Forms the base, providing structure.
  • ¼ teaspoon salt Enhances flavors.
  • 1½ teaspoons baking powder Provides rise.
Wet Ingredients
  • ½ cup unsalted butter Melted for richness and moisture.
  • ¾ cup sugar Plus 2 tablespoons, adds sweetness.
  • 2 large eggs Binds ingredients together.
  • 1 cup very ripe bananas Mashed until smooth.
  • 1 teaspoon vanilla extract Deepens flavor profile.
Mix-Ins
  • ½ cup shredded unsweetened coconut Adds chewy texture.
  • ½ cup pecans Toasted and chopped for crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until just combined.
  4. Add the eggs, mashed bananas, and vanilla extract to the mixture and beat until well combined.
  5. Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the coconut and toasted pecans.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50 to 55 minutes, or until a tester inserted in the center comes out clean.
  2. Let the loaf cool in the pan for about ten minutes before transferring to a wire cooling rack.

Notes

For the best results, use very ripe bananas with lots of brown spots. Toasting the pecans enhances their nutty flavor. Store in plastic wrap or foil for up to 4 days or freeze for longer storage.