Out of all the things that I make in the cafe, this recipe gets asked for the most. I don’t know if it’s because it happens to be a nice twist on something as homey as banana bread, or what, but everybody loves it.
The recipe is adapted slightly from Annie Somerville’s Fields of Greens, the second Greens Restaurant Cookbook.
Ingredients:
- 8 T soft butter
- 2 T coconut butter, safflower oil or olive oil
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 2 large eggs
- 3 or 4 ripe bananas
- 1 t vanilla extract
- 1-1/2 c all-purpose flour
- 1-1/2 t baking soda
- 1/2 t salt
- 1 c unsweetened small shred coconut
Method:
Grease a 9-inch loaf pan and heat oven to 350.
Whisk together flour, baking soda and salt.
Cream together butter, oil and sugars. Mix in eggs and vanilla. Add bananas.
Add dry ingredients to wet and mix until combined. Stir in coconut.
Pour batter into prepared pan, sprinkle with a little more coconut and bake for at least 45 minutes and up to an hour. Test bread with a toothpick for done-ness. Cool for a bit before turning out onto a cooling rack.
Another great thing about this bread is that it keeps for a good long while wrapped in plastic wrap. It also freezes well. Defrost overnight at room temp.
[...] think we had close to 100 people come through and munch on my Raspberry-Cream Cheese Scones, Banana-Coconut Bread, Orange-Glazed Cinnamon Buns and chocolate chip [...]