Recipe courtesy of Zoë François
Print
Coconut Banana Bread
Total:
2 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 15 min
Yield:
One 9- by 5-inch loaf
Level:
Easy
Total:
2 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
1 hr 15 min
Yield:
One 9- by 5-inch loaf
Level:
Easy

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for greasing
  • 2 cups (spoon and sweep) all-purpose flour
  • 1 cup toasted coconut
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar, packed
  • 2 eggs, room temperature
  • 2/3 cup milk
  • 2 ripe bananas, cut into 1/2-inch chunks
  • 1 cup toasted nuts (optional)
Icing (optional):
  • 1 cup confectioners' sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon rum
  • 1/2 teaspoon vanilla
  • 2 tablespoons unsalted butter, melted
  • Pinch salt

Directions

Making the bread: 

Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter. 

In a large bowl, whisk together the flour, coconut, baking powder, sugar, salt and spices. 

Cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the bananas. 

Spread the batter evenly into the prepared pan. 

Bake for about 1 hour 15 minutes, or until a tester comes out clean. 

Remove from pan and cool to room temperature. 

Make the icing: In a small bowl combine all the ingredients until smooth. 

Spread over the top of the cooled bread. 

Enjoy. Makes a great breakfast.

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