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Banana Bread with Coconut and Pecans

CarrieCarrie Zinnecker
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servings:
One ten-inch cake, or two nine-inch loaves
Time:
prep time:
30 min
total time:
1.5 hr

Save this recipe 7
Save this recipe 7
servings:
One ten-inch cake, or two nine-inch loaves
Time:
prep time:
30 min
total time:
1.5 hr

Ingredients

  • 3 cups flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup canola oil
  • 1 1/2 cups sugar
  • 3 eggs, at room temperature, well beaten
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cups mashed ripe bananas
  • 3/4 sour cream
  • 1 1/2 cups chopped toasted pecans
  • 3/4 cup sweetened shredded coconut
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directions

  • 1

    Preheat oven to 350°.

  • 2

    Grease and flour a 10 inch tube pan or 2 loaf pans.

  • 3

    Sift together the flour, baking soda, cinnamon and salt. Set aside.

  • 4

    Beat oil and sugar on medium speed until well-mixed. Add the eggs and vanilla, and beat well.

  • 5

    Add the bananas and sour cream, and mix well.

  • 6

    Add the dry ingredients, and mix until just combined.

  • 7

    Stir in pecans and coconut.

  • 8

    Pour the batter into the prepared pan(s).

  • 9

    Bake for 60-70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.

  • 10

    NOTE: If using loaf pans, bake for 45-55 minutes.

  • 11

    Let cool for at least one hour before serving.


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