Coconut Cream Banana Nut Bread Recipes

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BANANA COCONUT LOAF



Banana Coconut Loaf image

A very attractive loaf, and a flavor to match.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

2 eggs
1 cup white sugar
½ cup butter, melted
1 cup mashed bananas
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup flaked coconut
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup maraschino cherries, chopped

Steps:

  • Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
  • Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 12.8 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 285.9 mg, Sugar 20.3 g

COCONUT FLOUR BANANA NUT MUFFINS



Coconut Flour Banana Nut Muffins image

These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!

Provided by JOSELYN12

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Yield 6

Number Of Ingredients 10

3 eggs, room temperature
1 banana, mashed
3 tablespoons honey
2 tablespoons melted butter
½ teaspoon vanilla extract
¼ teaspoon salt
⅔ cup sifted coconut flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
  • Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
  • Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 24.4 g, Cholesterol 92 mg, Fat 10.8 g, Fiber 7 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 196.3 mg, Sugar 11.4 g

COCONUT PECAN BANANA BREAD



Coconut Pecan Banana Bread image

Sweet coconut and chewy pecans fill this irresistible banana bread.

Provided by Mary Younkin

Categories     Breakfast     Snack

Time 1h20m

Number Of Ingredients 13

2 eggs
1/3 cup light brown sugar
1/3 cup white sugar
2 teaspoons vanilla extract
1/4 cup butter, melted
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 medium bananas, smashed, about 1 1/3 cups
1 cup shredded sweetened coconut, plus 2 tablespoons reserved
2/3 cup chopped pecans

Steps:

  • Preheat the oven to 350°F. Grease a loaf pan very well with butter (or line with parchment paper) and set aside. Combine the eggs, sugars, and vanilla in a large mixing bowl. Whisk to combine. Add the butter and sour cream and whisk again.
  • Add the flour, baking powder, baking soda, and salt to the bowl. Whisk to combine. Add the smashed banana and stir again. Add 1 cup coconut and the pecans and stir once more to mix throughout.
  • Pour the batter into the prepared loaf pan. Sprinkle with remaining coconut. Bake for 55-70 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for 10 minutes before removing from the pan. Let cool completely on a wire rack before slicing. Enjoy!

Nutrition Facts : Calories 327 kcal, Carbohydrate 42 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 260 mg, Fiber 3 g, Sugar 23 g, ServingSize 1 serving

BANANA BREAD WITH COCONUT & PECANS



Banana Bread with Coconut & Pecans image

Bananas and coconut are a natural combination; this banana bread is a great way to enjoy them.

Provided by Jennifer Segal

Categories     Breads

Time 1h30m

Yield One {9 x 5-inch|23 x 12.5-cm} loaf

Number Of Ingredients 10

1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
¼ teaspoon salt
1½ teaspoons baking powder
1 stick (½ cup) unsalted butter, melted
¾ cup plus 2 tablespoons sugar
2 large eggs
1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
1 teaspoon vanilla extract
½ cup shredded unsweetened coconut
½ cup pecans, toasted and chopped (see note below)

Steps:

  • Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
  • In a medium bowl, whisk together the flour, salt, and baking powder.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).
  • Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container. Toast individual slices for best results.
  • Note: Toasting the pecans is optional but enhances their flavor. Simply spread the pecans on a foil-lined baking sheet and bake in a 350°F oven for about 5 minutes, or until fragrant.
  • Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 slice, Calories 282, Fat 14 g, Carbohydrate 37 g, Protein 4 g, SaturatedFat 7 g, Sugar 19 g, Fiber 2 g, Sodium 109 mg, Cholesterol 51 mg

COCONUT AND MACADAMIA NUT BANANA BREAD



Coconut and Macadamia Nut Banana Bread image

I have no clue where I got this recipe but I found it written down in my handwriting. I used to make this when I was in high school and it was always a big hit!

Provided by Dominick and Amanda

Categories     Quick Breads

Time 1h5m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 14

2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, soft
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon lemon zest, freshly grated
1 1/3 cups bananas, ripe and mashed (about 3 large)
3 tablespoons sour cream
3/4 cup macadamia nuts, chopped
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350.
  • Sift together flour, baking powder, baking soda, and salt into a bowl.
  • In a large bowl, with an electric mixer, cream the butter with the sugars.
  • Beat in vanilla, eggs (1 at a time), zest, banana, and sour cream.
  • Add flour mixture slowly and beat until it is just combined.
  • Stir in the macadamia nuts and coconut.
  • Pour batter into a greased (I use butter and a little flour) 9x5x3 inch loaf pan.
  • Bake in center of preheated 350 degree oven for 40-50 minute or until tester comes out clean.

COCONUT CREAM BANANA NUT BREAD



Coconut Cream Banana Nut Bread image

A pleasant banana bread hiding a sweet surprise inside. It brings back memories of home. Leave the nuts out if you must.

Provided by Karen From Colorado

Categories     Quick Breads

Time 1h20m

Yield 20 slices

Number Of Ingredients 15

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
1/2 cup packed brown sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1 cup mashed banana
1/2 cup chopped walnuts or 1/2 cup pecans
1 (8 ounce) package cream cheese
1/4 cup packed brown sugar
1 egg
1/2 cup shredded coconut

Steps:

  • Thoroughly grease the bottoms and sides of 2 loaf pans; set aside.
  • Combine flour, baking powder, baking soda, cinnamon and salt; set aside.
  • Beat butter on high speed for about 30 seconds.
  • Add 1/2 cup brown sugar, beaten eggs and vanilla; beat until well mixed.
  • Add flour mixture and banana alternately to beaten mixture; beating on low after each addition.
  • Stir in nuts.
  • In a separate bowl, beat cream cheese, 1/4 cup brown sugar and the 1 egg until smooth.
  • Stir in coconut.
  • Pour 1/4 of the banana batter into each pan.
  • Spoon 1/4 of the cream cheese mixture over each loaf.
  • Marble each by using a spatula to cut cream cheese into the banana batter.
  • Repeat the 2 layers as above but do not marble them.
  • Bake in a 350°F oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
  • Cool in pans for 10 minutes.
  • Remove loaves from pans and cool completely.

Nutrition Facts : Calories 206.5, Fat 12.2, SaturatedFat 6.6, Cholesterol 56.4, Sodium 165.2, Carbohydrate 21.4, Fiber 0.9, Sugar 10.1, Protein 3.7

COCONUT BANANA BREAD



Coconut Banana Bread image

Coconut Banana Bread is a yummy snack, and goes great with your morning tea or coffee. Tropical flavors abound!

Provided by Kylee Cooks

Categories     Breakfast     brunch

Time 55m

Number Of Ingredients 9

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup shredded coconut (plus a tablespoon for sprinkling)
1/2 cup butter (softened)
3/4 cup sugar
2 eggs (lightly beaten)
3 overripe bananas (you need a cup and a half of mashed bananas)
1 tsp vanilla extract

Steps:

  • Preheat the oven to 350F.
  • Generously butter the inside of a (9x5) loaf pan.
  • In a small bowl, combine the flour, baking powder, salt and coconut and set aside.
  • In a stand mixer, cream together the butter and sugar until fluffy (about 3-4 minutes on medium speed).
  • Add the eggs, and mix well.
  • Add the mashed bananas and vanilla and beat until smooth.
  • Fold in the mixed dry ingredients, until just combined. Don't over blend!
  • Pour the batter into the prepared loaf pan - it will be slightly shaggy.
  • Sprinkle a small amount of coconut on top.
  • Bake until golden and a toothpick comes out clean - about 50 minutes.
  • Let it cool in the pan for a few minutes, then invert onto a wire rack, to cool completely.
  • Slice, and devour.

Nutrition Facts : Calories 223 kcal, Carbohydrate 30 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 185 mg, Sugar 14 g, ServingSize 1 serving

COCONUT AND MACADAMIA NUT BANANA BREADS



Coconut and Macadamia Nut Banana Breads image

Categories     Bread     Bake     Banana     Coconut     Macadamia Nut     Gourmet

Yield Makes 5 small loaves

Number Of Ingredients 14

2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars, beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

COCONUT AND MACADAMIA NUT BANANA BREAD



Coconut and Macadamia Nut Banana Bread image

Categories     Bread     Mixer     Brunch     Bake     Banana     Coconut     Macadamia Nut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 5 loaves

Number Of Ingredients 14

2 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled

Steps:

  • Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream the butter with the sugars until the mixture is light and fluffy and beat in the vanilla, the eggs, 1 at at time, the zest, the banana, and the sour cream. Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut. Divide the batter among 5 well-buttered and floured 5 3/4- by 3 1/4-inch loaf pans and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

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