Friday, May 22, 2009

Banana Bread!

So after the GM Diet, I had so many leftover ripe bananas, I decided to pawn them off on Jim, since he eats one a day for lunch, but he had just bought some and wasn't having it, (Plus they really were too ripe to do much with). He regifted them back to me and suggested that I make him some banana bread instead. The word "Spoiled" comes to mind...

I used one of my abfab recipes from the More from Magnolia Bakery Cookbook. It's a must for Bakeryphiles.

Alyssa Torey, the owner and author says,"Honestly, I was never a big banana bread fan until the idea of adding coconut came to me one afternoon and inspired this recipe, which turned out wonderfully."

You will need:

3 cups flour
1 1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
3/4 c canola oil
1 1/2 c sugar
3 large eggs, room temp, well beaten
1 1/2 tsp vanilla
1 1/2 cups ripe banana, mashed ( I used 4)
3/4 c sour cream
1 1/2 cups pecans, toasted and chopped (See note*)
3/4 c sweetened shredded coconut

*Note; To toast the pecans, place on a baking sheet in a 350* oven, for 15 minutes, until light brown and fragrant.

Preheat Oven to 350*

Grease and flour your pans. I used a silicone 6 mini loaf pan, and it worked well. You can also use muffin tins, a 10 inch tube pan, or whatever you fancy.

In a bowl sift together the flour, cinnamon, salt and baking soda, and set aside.

In a large bowl or mixer, beat together oil and sugar until well mixed, add eggs and vanilla and beat well.

Add bananas and sour cream.

Add the dry ingredients, one cup at a time, until just combined.

Stir in pecans and coconut.

Pour batter into pans.

Depending on the size of you pan baking will take anywhere from 30-60 minutes. A full loaf pan will take the longest. My mini loaves took about 40. Just keep checking until a toothpick inserted into the center comes out clean, or with dry crumbs.

Let cool for about an hour and serve with nummers butter, or spray butter (which is what we used.)

So I took two loaves over to Jim's for him and his roommate Lee, and we all devoured them, except that Lee isn't too fond of coconut, so he just had one bite.

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  1. They look fantastic! I think coconut is a good filler for Banana Bread. I've also used chocolate chips before and that turned out well.

  2. I've never been a huge fan of chocolate in my breads. I'm not even a chocolate chip pancakes kind of girl, but you're like the third person to make the comment to me, so maybe I should try it!


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