My Favorite Banana Bread: Part 1

 I have a few favorite banana bread recipes, and they are all very different.


 This one has a few frills – coconut and toatsed pecans.  This recipe is the medium frills recipe.  One of the others has zero frills, and the third favorite is chock full of goodies.  You have to prepare yourself for that one.

The redeeming thing about banana bread is the banana.  Bananas are very good for you, so feel free to indulge in this bread without guilt.  Check it…

This recipe is from Magnolia Bakery in NYC.  I think I have recommended the cookbook before, so really, go buy it already!

Banana Bread with Coconut and Pecans


3 cups flour 
1½ teaspoon baking soda 
¾ teaspoon cinnamon 
¾ teaspoon salt 
¾ cup canola oil 
1½ cups sugar 
3 eggs, at room temperature, well beaten 
1½ teaspoon vanilla 
1½ cups mashed ripe bananas (about 4)
¾ sour cream (or low fat)
1½ cups chopped toasted pecans 
¾ 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.

Best toasted with a spread of butter.  Enjoy!