Banana Bread with Coconut and PecansCarrie Zinnecker
- prep time:
- 30 min
- total time:
- 1.5 hr
- 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
Preheat oven to 350°.
Grease and flour a 10 inch tube pan or 2 loaf pans.
Sift together the flour, baking soda, cinnamon and salt. Set aside.
Beat oil and sugar on medium speed until well-mixed. Add the eggs and vanilla, and beat well.
Add the bananas and sour cream, and mix well.
Add the dry ingredients, and mix until just combined.
Stir in pecans and coconut.
Pour the batter into the prepared pan(s).
Bake for 60-70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.
NOTE: If using loaf pans, bake for 45-55 minutes.
Let cool for at least one hour before serving.
Source: Magnolia Bakery, NYC