Breads and Rolls
Coconut Banana Bread
- 15m serving time
- 80m cooking time
- 12 food portion(s)
- Views
Ingredients
- 1 -1/2 cups (3-1/2 ounces) flaked sweetened coconut, toasted
- 1 cup chopped walnuts
- 2 cups all purpose flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon salt
- 1/2 cup Light Corn Syrup
- 1/2 cup butter, softened
- 2 eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon pure vanilla extract
HOW TO MAKE
- Preheat oven to 350°F.
- Combine coconut and walnuts in a medium bowl. Reserve 1/2 cup mixture; set aside. Add flour, baking powder and salt to remaining coconut-walnut mixture.
- Beat corn syrup and butter in a large bowl until smooth. Blend in eggs, bananas and vanilla. Stir in flour mixture just until moistened. Pour into a greased and floured 9 x 5-inch OR 8-1/2 x 4-1/2-inch loaf pan. Top batter with reserved coconut-walnut mixture.
- Bake 9 x 5-inch loaf 55 to 60 minutes OR 8-1/2 x 4-1/2-inch loaf 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack before slicing.
- NOTE: Bread slices easiest the day after baking or when refrigerated.
