Coconut Pecan Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fork or potato masher
Ingredients
- 3 large bananas very ripe mashed
- 120 gram unsalted butter melted and slightly cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 3 gram baking powder
- 3 gram fine salt
- 60 milliliter milk room temperature
- 80 gram shredded sweetened coconut
- 80 gram chopped pecans toasted if desired
- 30 gram shredded sweetened coconut for topping
- 20 gram chopped pecans for topping
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth.
- Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla to the bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add half of the dry ingredients to the wet mixture and stir gently until just combined.
- Pour in the milk and stir until incorporated.
- Add the remaining dry ingredients and mix just until no dry streaks of flour remain.
- Fold in the shredded coconut and chopped pecans gently with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Sprinkle the remaining shredded coconut and chopped pecans evenly over the top of the batter.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for 10 minutes.
- Carefully lift or turn out the bread onto a wire rack and let it cool for at least another 10 minutes before slicing.
Notes
For best results, use very ripe, spotty bananas for maximum sweetness and flavor, and avoid overmixing the batter once the flour is added to keep the bread tender. Lightly toasting the pecans before folding them in will deepen their nutty flavor, and checking doneness a few minutes early helps prevent a dry loaf, as ovens can vary. If the top browns too quickly, loosely tent the pan with foil during the last 15 minutes of baking. This bread slices more cleanly when cooled slightly, and it keeps well wrapped at room temperature for 2–3 days or can be frozen in slices for quick breakfasts or snacks.
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