{recipe} banana coconut pecan bread

At the beginning of the year, I told myself to try a new recipe every week. Any recipe, whether as complicated as baking bread from scratch, to dinner recipes and as simple as simple side dish or a smoothie recipe. It’s just a simple challenge that I try to do, to avoid ruts in the kitchen. So far I’m doing well on my challenge and I’m excited for the Spring and Summer season when all the abundance of seasonal produce inspire me to try new things.

It is that time of the year, when bananas ripe faster than you can eat them. I basically have an unlimited supply of brown spotted bananas from the commercial kitchen at work. So don’t be surprise if there is a flux of banana recipes on the blog. I mean, what would you do if you have unlimited supplies of bananas?

I’m sharing this simple banana bread recipe today. I made it early on Sunday morning, when the house is quiet and everyone is still sleeping. I light my candle, brew my coffee, listen to a podcast and get my baking on. This set-up is so relaxing to me.

I like making 4 mini-loaves instead of 1 whole loaf. It cuts the baking time, which means I can eat it faster. I also like to wrap them individually and save it for when we go to the park or give it to a co-worker.

This is what I would do differently next time:

– Watch the baking time and the color of the bread closely. I over baked this batch by about 5 minutes too long.

– Omit the applesauce and replace the oil/applesauce combo (3/4 cup total) with coconut oil. I like my bread on the moist side.

– Toast the coconut first because it adds more flavor and better texture.

Banana Coconut Pecan Bread

Ingredients:

3/4 cup granulated sugar
1/2 cup softened butter
1/4 cup applesauce
2 large eggs
2 large or 3 small very ripe bananas, smashed
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup shredded coconut
3/4 cup chopped nuts pecans

Directions:

Preheat the oven to 350 degrees F and grease and flour a 9X5 loaf pan or 4 mini loaf pans.
Using an electric mixer, cream the sugar and butter together until light and fluffy. Then add the applesauce, eggs and bananas. Mix until combined.
In a separate bowl, whisk together all the dried ingredients. Slowly beat the dry mixture into the wet.
Add the coconut and chopped pecans, mix well.
Pour the batter into the loaf pan. Bake for 20 minutes (10 mins if making 4 mini-loaves), then lower the temperature to 325 degrees F and bake another 40+ minutes (20 mins if making 4 mini-loaves), until a toothpick inserted in the middle comes out clean. Allow the bread to cool for 10 minute in the pan, then flip it out onto a cooling rack.

Recipe adapted from here

Here are other banana bread recipes:

Coconut Banana Bundt Cake