{"id":847,"date":"2009-05-01T20:24:45","date_gmt":"2009-05-02T02:24:45","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=847"},"modified":"2009-05-01T20:24:45","modified_gmt":"2009-05-02T02:24:45","slug":"my-favorite-banana-bread-part-1","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/05\/01\/my-favorite-banana-bread-part-1\/","title":{"rendered":"My Favorite Banana Bread: Part 1"},"content":{"rendered":"

\u00a0I have a few favorite banana bread recipes, and they are all very different.<\/p>\n

\"banana2\"<\/p>\n

\u00a0This one has a few frills – coconut and toatsed pecans. \u00a0This recipe is the medium frills recipe. \u00a0One of the others has zero frills, and the third favorite is chock full of goodies. \u00a0You have to prepare yourself for that one.<\/p>\n

The redeeming thing about banana bread is the banana. \u00a0Bananas are very good for you, so feel free to indulge in this bread without guilt. \u00a0Check it…<\/a><\/p>\n

This recipe is from Magnolia Bakery in NYC<\/a>. \u00a0I think I have recommended the cookbook<\/a> before, so really, go buy it already!<\/p>\n

Banana Bread with Coconut and Pecans<\/em><\/strong><\/h2>\n

\"banana1\"<\/em><\/strong><\/p>\n

\n

3 cups flour\u00a0
\n1\u00bd teaspoon baking soda\u00a0
\n\u00be teaspoon cinnamon\u00a0
\n\u00be teaspoon salt\u00a0
\n\u00be cup canola oil\u00a0
\n1\u00bd cups sugar\u00a0
\n3 eggs, at room temperature, well beaten\u00a0
\n1\u00bd teaspoon vanilla\u00a0
\n1\u00bd cups mashed ripe bananas (about 4)
\n\u00be sour cream (or low fat)
\n1\u00bd cups chopped toasted pecans\u00a0
\n\u00be cup sweetened shredded coconut<\/p><\/div>\n

\n

Preheat oven to 350\u00b0.\u00a0<\/p>\n

Grease and flour a 10 inch tube pan or 2 loaf pans.\u00a0<\/p>\n

Sift together the flour, baking soda, cinnamon and salt. Set aside.\u00a0<\/p>\n

Beat oil and sugar on medium speed until well-mixed. Add the eggs and vanilla, and beat well.\u00a0<\/p>\n

Add the bananas and sour cream, and mix well.\u00a0<\/p>\n

Add the dry ingredients, and mix until just combined.\u00a0<\/p>\n

Stir in pecans and coconut.\u00a0<\/p>\n

Pour the batter into the prepared pan(s).\u00a0<\/p>\n

Bake for 60-70 minutes, or until a cake tester inserted into the center of the bread comes out with moist crumbs attached.\u00a0<\/p>\n

NOTE: If using loaf pans, bake for 45-55 minutes.\u00a0<\/p>\n

Let cool for at least one hour before serving.<\/p>\n

Best toasted with a spread of butter. \u00a0Enjoy!<\/p><\/div>\n